Creamy Polenta with Truffle Mushrooms

Name: Creamy Polenta with Truffle Mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 4 cups vegetable broth; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and pepper, to taste; 2 cups mixed mushrooms (e.g., shiitake, cremini, and oyster); 2 tablespoons truffle oil; 2 cloves garlic, minced; 2 tablespoons butter; Salt and pepper, to taste

Highlighted under: Global Flavors

I absolutely love making creamy polenta, especially with the addition of truffle mushrooms. The way the flavors meld together is truly magical, creating a dish that's both comforting and elegant. I usually prepare this for special occasions, but I find myself craving it even on regular days. The creamy texture of the polenta paired with the earthiness of the truffle mushrooms elevates this simple dish effortlessly. Trust me, once you try it, you'll want to whip it up again and again.

Created by

Amelia Grant

Last updated on 2026-01-07T11:01:10.682Z

Making creamy polenta with truffle mushrooms has been one of my favorite culinary adventures. I remember the first time I tried this dish at a local restaurant, and I was determined to recreate it at home. The secret to achieving a velvety texture in the polenta is to stir continuously while adding the cornmeal gradually. This ensures a creamy and lump-free result that serves as the perfect canvas for the truffle mushrooms.

For the mushrooms, I recommend using a mix to enhance the flavors. A delicate sauté with garlic and a drizzle of truffle oil infuses every bite with depth. I often finish it with a sprinkle of Parmesan cheese for an extra touch. As simple as it sounds, this dish has made its way into my heart and is bound to impress anyone who tries it!

        Why You Will Love This Recipe
        Silky-smooth polenta with a luxurious truffle aroma
Rich mushroom flavors that create a delicious umami experience
Perfectly balanced dish that impresses at any dinner party

      

The Secret to Silky Polenta

To achieve the perfect creamy polenta, it's essential to choose the right cornmeal. Fine or medium-ground cornmeal will yield a smoother texture, while coarser varieties may result in a grittier consistency. I recommend stirring the cornmeal into the boiling broth slowly and gradually; this helps prevent lumps from forming. If lumps do form, you can use a whisk to break them up during cooking.

Another key factor is the cooking time; be patient and allow the polenta to thicken over low heat—this can take up to 20 minutes. As it cooks, stirring frequently will help develop the creamy texture. You’ll know it’s ready when it pulls away from the sides of the pan and has a glossy finish, indicating that the starches have released for that smooth mouthfeel.

Elevating Your Mushroom Game

Selecting the right mushrooms is crucial when making this dish. A mix of shiitake, cremini, and oyster mushrooms brings depth and variety to the flavor profile. Shiitakes have a robust, meaty quality, while cremini adds earthiness, and oyster mushrooms lend a delicate touch. If you can’t find a specific type, feel free to substitute with any favorite mushrooms that you enjoy.

When sautéing the mushrooms, ensure your skillet is hot enough to achieve a nice sear without steaming them. This technique enhances the umami flavors and gives them a beautiful golden-brown exterior. Remember to sauté in batches if necessary and avoid overcrowding the pan, as this can trap moisture and prevent that caramelization that adds so much flavor.

Ingredients

For the Polenta

1 cup cornmeal
4 cups vegetable broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste

For the Truffle Mushrooms

2 cups mixed mushrooms (e.g., shiitake, cremini, and oyster)
2 tablespoons truffle oil
2 cloves garlic, minced
2 tablespoons butter
Salt and pepper, to taste

Instructions

Prepare the Polenta

In a large saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal, stirring continuously to prevent lumps. Reduce heat to low and cook for about 20 minutes, stirring frequently until the mixture is thick.

Finish the Polenta

Remove from heat and stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste. Keep warm while you prepare the mushrooms.

Sauté the Mushrooms

In a skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant. Then, add the mixed mushrooms and cook until tender, about 5-8 minutes.

Combine and Serve

Drizzle the sautéed mushrooms with truffle oil and season with salt and pepper. Serve the creamy polenta in bowls, topped with the truffle mushrooms. Enjoy your indulgent meal!

Pro Tips

For an extra pinch of flavor, consider adding fresh herbs like thyme or parsley to the mushrooms while cooking. A dash of lemon juice can also brighten the dish wonderfully.

Make-Ahead Tips

Creamy polenta can be made in advance and reheated for an effortless meal later on. Just prepare the polenta as directed, cool it completely, and store it in an airtight container in the refrigerator for up to three days. When you're ready to serve, reheat it gently on the stovetop with a splash of vegetable broth or cream to restore its creamy consistency.

As for the truffle mushrooms, they can also be prepared ahead of time. Simply sauté them as instructed, let them cool, and store in the fridge. When ready to serve, gently reheat them on low heat, adding a splash of truffle oil right before serving to refresh their flavor.

Serving Suggestions

This creamy polenta with truffle mushrooms is an indulgent main, but it can also serve as a luxurious side dish. Consider pairing it with grilled meats or roasted vegetables for a complete meal. Adding a sprinkle of fresh herbs like parsley or thyme just before serving enhances the dish and adds a burst of freshness that contrasts beautifully with the richness.

For a vegan adaptation, substitute the heavy cream with coconut cream and use nutritional yeast instead of Parmesan cheese. You could also experiment with other mushroom varieties like portobello or enoki to change up the flavor profile while maintaining that satisfying umami element.

Questions About Recipes

→ Can I make polenta in advance?

Yes! You can prepare polenta ahead of time. Simply refrigerate it and reheat with a little broth or cream before serving.

→ What other mushrooms can I use?

Feel free to experiment with any mushrooms you like! Portobello and chanterelles work wonderfully too.

→ Is there a vegan alternative?

Absolutely! Substitute heavy cream with coconut milk and use nutritional yeast instead of Parmesan cheese for a vegan version.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.