Creamy Polenta with Truffle Mushrooms

Name: Creamy Polenta with Truffle Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup coarse cornmeal; 4 cups water or vegetable broth; 1/2 cup grated Parmesan cheese; 2 tablespoons butter; Salt and pepper to taste; 8 ounces mixed mushrooms, sliced (like cremini and shiitake); 2 tablespoons olive oil; 1 tablespoon truffle oil; 2 cloves garlic, minced; Salt and pepper to taste; Fresh parsley, chopped for garnish

Highlighted under: Global Flavors

I absolutely love serving Creamy Polenta with Truffle Mushrooms as a comforting dish that's both simple and indulgent. The velvety texture of the polenta complements the earthy flavors of the truffle and mushrooms perfectly. This dish is versatile; it can be an elegant side or a satisfying main. Each bite is rich and creamy, making it an instant hit at any dinner table! It's a delightful way to enjoy gourmet flavors without the fuss. I'm excited to share this recipe with you!

Created by

Katherine Blake

Last updated on 2026-01-10T01:34:21.328Z

In my experience, the secret to perfect polenta lies in the slow cooking method. I’ve found that stirring it constantly allows the grains to absorb the water evenly, resulting in a smooth and creamy texture. Adding a touch of butter and Parmesan right at the end elevates the flavor, making it incredibly rich.

The truffle mushrooms are the pièce de résistance. Sautéing them until golden enhances their earthy essence. I've discovered that a drizzle of truffle oil right before serving gives a luxurious finish that makes this dish a standout.

        Why You'll Love This Recipe
        Rich, savory flavors from the truffle and mushrooms
Creamy, melt-in-your-mouth polenta texture
Quick to prepare, making it perfect for busy weeknights

      

Crafting the Perfect Polenta

Creating creamy polenta is all about technique; a steady hand while whisking is key. Begin by bringing your water or vegetable broth to a rolling boil, as this ensures that the cornmeal hydrates properly. Gradually sprinkle in the cornmeal while whisking continuously to prevent clumping. After about 10 minutes, you’ll notice the polenta starting to thicken. Lower the heat to a gentle simmer and keep stirring for another 10 minutes until it’s silky and smooth.

Adding Parmesan and butter transforms the polenta into a luxurious base. The cheese not only enhances flavor but also adds a specific creaminess that balances beautifully with the earthy notes of the mushrooms. Remember to taste and adjust seasoning with salt and pepper, keeping in mind that a little enhancement can make a big difference in bringing out flavors.

Elevating the Mushroom Component

When sautéing your mushrooms, a medium heat allows for the best caramelization. You'll want to see them brown and develop a slightly crispy texture around the edges, which enhances the overall flavor. Avoid overcrowding the skillet; too many mushrooms at once can steam them instead of giving that desired golden color. Consider cooking in batches if needed to achieve that deep, rich taste.

The addition of truffle oil at the end of cooking infuses a luxurious aroma without overwhelming the dish. Remember that truffle oil is potent, so start with a tablespoon; you can always add a bit more if you want a stronger truffle presence. It's an excellent way to elevate inexpensive mushrooms into a gourmet treat, making your creamy polenta shine.

Ingredients

Gather the following ingredients to make this delectable dish:

For the Polenta

1 cup coarse cornmeal
4 cups water or vegetable broth
1/2 cup grated Parmesan cheese
2 tablespoons butter
Salt and pepper to taste

For the Truffle Mushrooms

8 ounces mixed mushrooms, sliced (like cremini and shiitake)
2 tablespoons olive oil
1 tablespoon truffle oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped for garnish

Make sure to have all of your ingredients prepped and ready before you start cooking!

Instructions

Follow these steps to create your creamy polenta and truffle mushrooms:

Prepare the Polenta

In a large pot, bring the water or vegetable broth to a boil. Gradually whisk in the cornmeal, reducing the heat to low. Stir constantly for about 20 minutes until the mixture is thick and creamy. Mix in the Parmesan and butter, then season with salt and pepper.

Cook the Mushrooms

While the polenta is cooking, heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté until they are golden brown. Add the minced garlic and cook for another minute, then season with salt and pepper. Drizzle with truffle oil and remove from heat.

Serve

To serve, spoon the creamy polenta onto each plate and top with the sautéed truffle mushrooms. Garnish with fresh parsley for a pop of color.

Enjoy your delicious dish!

Pro Tips

For an extra layer of flavor, you can add a splash of white wine to the mushrooms while they're cooking. This complements the truffle oil beautifully.

Storing and Reheating

If you have leftovers, be sure to store the polenta and the mushrooms separately. Polenta can be refrigerated in an airtight container for up to four days. When reheating, add a splash of water or broth to loosen it up, as it tends to firm up when chilled. Heat gently in a saucepan over low heat, stirring frequently to prevent sticking.

Mushrooms can also be stored in the fridge for about three days. When reheating, try a quick sauté in a pan to regain their texture and flavor. Avoid microwaving them, as this can turn the mushrooms rubbery. A quick toss in the pan will refresh their taste and make them just as delicious as when they were first cooked.

Creative Serving Suggestions

For a heartier meal, consider adding a protein. Grilled chicken or sautéed shrimp works beautifully with creamy polenta and truffle mushrooms. These additions provide nutrients and enhance the dish's flavor profile, making it a complete meal. Feel free to sprinkle some extra cheese on top for an additional layer of richness.

If you're feeling adventurous, try topping your polenta with a poached egg and a sprinkle of fresh herbs. The runny yolk adds a beautiful creaminess that pairs well with the earthy mushrooms. This twist not only enhances the dish visually but also introduces additional flavor dynamics, perfect for a brunch option or a light dinner.

Questions About Recipes

→ Can I make this dish vegan?

Yes! Simply substitute the butter with a plant-based alternative and use nutritional yeast instead of Parmesan.

→ What type of mushrooms work best?

I recommend a mix of cremini and shiitake mushrooms for a lovely blend of flavors, but feel free to use your favorites.

→ How can I store leftovers?

Store the polenta and mushrooms separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.

→ Can I add other ingredients to the polenta?

Absolutely! You can mix in sautéed spinach, roasted vegetables, or even some herbs for added flavor.