Romantic Creamy Polenta with Mushrooms

Name: Romantic Creamy Polenta with Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Ingredients: 1 cup polenta; 4 cups vegetable broth; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; 2 cups mushrooms, sliced (such as cremini or shiitake); 2 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon fresh thyme, chopped; Salt and pepper to taste

Highlighted under: Cozy Recipes

I absolutely adore making this Romantic Creamy Polenta with Mushrooms for special occasions. The creamy texture of the polenta paired with the savory flavors of sautéed mushrooms creates a comforting dish that feels both elegant and nourishing. Whether it's a cozy dinner for two or a gathering with friends, this dish never fails to impress. Plus, it’s surprisingly simple to prepare and comes together in just a short time, making it the perfect choice for a stress-free yet romantic meal.

Created by

Cressida Northwood

Last updated on 2026-01-05T22:45:35.912Z

When I first made this Romantic Creamy Polenta with Mushrooms, I was amazed at how such simple ingredients could deliver an extraordinary flavor. The creamy polenta acts as a luxurious base, absorbing the earthy notes of the sautéed mushrooms beautifully. It was a hit with my partner, who has a discerning palate, and it quickly became our go-to dish for celebrating little moments together.

One detail that really elevates this dish is the finishing touch of fresh herbs. I always sprinkle some chopped parsley or thyme right before serving; it adds a vibrant color and a fresh burst of flavor that truly transforms the meal. Plus, I love serving it with a side of crispy greens to balance the richness.

Why You'll Love This Recipe
The luxurious creaminess of the polenta makes every bite a delight.
Earthy, savory mushrooms complement the polenta perfectly.
A simple dish that feels gourmet and is perfect for any romantic occasion.

Perfecting the Polenta

The foundation of this dish is the polenta, which requires attentive stirring to achieve the ideal consistency. As the polenta cooks in the broth, it should bubble gently on low heat; if it begins to splatter, lower the heat further to prevent burning. When you stir, use a wooden spoon to reach the corners of the saucepan where it tends to thicken more rapidly.

Adding heavy cream and Parmesan cheese not only enhances flavor but also contributes to a luxurious, creamy texture. I find that using freshly grated Parmesan makes a noticeable difference in depth of flavor compared to pre-grated options, which can be dry.

Selecting and Cooking Mushrooms

Mushrooms, particularly cremini or shiitake, add an earthy depth to the dish. For a more robust flavor, consider adding a splash of balsamic vinegar to the mushrooms just before they finish cooking. This will caramelize slightly and intensify their savory profile. If you can, choose mushrooms that are fresh and firm; slimy or wrinkled mushrooms can result in an unappealing texture.

When sautéing, the moisture released by the mushrooms during cooking should evaporate, allowing for browning. If they seem to steam instead (remaining opaque and soggy), increase the heat slightly and ensure the skillet isn’t overcrowded. You might need to cook them in batches to achieve that beautiful golden color.

Ingredients

For the Polenta

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

For the Mushroom Topping

2 cups mushrooms, sliced (such as cremini or shiitake)
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

Instructions

Prepare the Polenta

In a saucepan, bring the vegetable broth to a boil. Slowly whisk in the polenta and reduce heat to low. Cook, stirring frequently, for about 20 minutes, until thickened. Stir in the heavy cream and Parmesan cheese, then season with salt and pepper.

Cook the Mushrooms

In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes until softened. Stir in the minced garlic and thyme, cooking for an additional 2 minutes. Season with salt and pepper.

Serve the Dish

Spoon the creamy polenta onto plates, top with the sautéed mushrooms, and garnish with additional thyme or parsley if desired. Serve immediately.

Pro Tips

For extra flavor, try adding a splash of white wine to the mushrooms while they cook, allowing it to reduce before adding the garlic.

Make-Ahead Tips

Preparing polenta ahead of time is a breeze! You can cook it, let it cool, and store it in the refrigerator for up to three days. When you're ready to serve, simply reheat it over low heat, adding a splash of broth or cream to restore its creamy consistency.

For the mushroom topping, you can sauté them in advance too. Store the cooked mushrooms in an airtight container in the fridge for up to two days. Just reheat gently before serving, ensuring they don't dry out by adding a bit more olive oil if needed.

Serving Suggestions

This creamy polenta dish pairs beautifully with a simple arugula salad dressed in lemon vinaigrette for a burst of freshness and acidity. If you're looking for additional protein, grilled chicken or shrimp can make a wonderful topping and enhance the meal's heartiness.

You can also experiment with garnishes! A drizzle of truffle oil adds an elegant touch, while crushed red pepper flakes can introduce a bit of heat if you prefer a spicy kick. Don’t hesitate to customize it according to your taste preferences.

Troubleshooting Common Issues

If your polenta ends up too thick, fear not! Simply whisk in additional warm vegetable broth or cream until you reach your desired consistency. Conversely, if it's too loose, continue cooking it over low heat while stirring often until the liquid reduces and thickens appropriately.

For the mushrooms, if you find they haven’t browned properly, it may be a case of too much moisture. Make sure to add them in a single layer and avoid crowding the pan. If needed, increase the heat slightly to encourage caramelization without burning.

Questions About Recipes

→ Can I make this polenta ahead of time?

Yes, you can prepare the polenta and keep it warm over low heat. Just reheat with a little extra broth before serving.

→ What other mushrooms can I use?

Feel free to use any mushrooms you prefer, such as button, oyster, or portobello for varied flavors and textures.

→ Is it possible to make this dish vegan?

Absolutely! Use a plant-based cream and nutritional yeast instead of Parmesan cheese to keep it vegan-friendly.

→ Can I add vegetables to the polenta?

Yes! Adding cooked spinach, kale, or roasted red peppers can enhance the flavor and nutrition of the dish.