Creamy Polenta with Truffle Mushrooms

Name: Creamy Polenta with Truffle Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: 1 cup cornmeal; 4 cups vegetable broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; 2 tablespoons olive oil; 8 ounces mixed mushrooms (shiitake, cremini, button), sliced; 2 cloves garlic, minced; 1 tablespoon truffle oil; Fresh parsley, chopped, for garnish

Highlighted under: Global Flavors

I absolutely love making Creamy Polenta with Truffle Mushrooms; it’s like a warm hug on a plate. The creamy texture of the polenta is complemented perfectly by the earthy umami flavor of the mushrooms, especially when infused with truffle oil. It’s a dish that speaks to comfort yet feels luxurious, making it ideal for both casual dinners and special occasions. The best part? It comes together effortlessly, so you can enjoy every bite without spending hours in the kitchen.

Created by

Fiona Carter

Last updated on 2026-01-10T02:01:17.656Z

In my quest to find the perfect comfort food, I stumbled upon the delightful combination of creamy polenta and truffle mushrooms. The first time I made it, I was blown away by how simple yet impressive it was. The addition of truffle oil elevates the entire dish, giving it an aromatic depth that feels extravagant.

I also learned that the key to a silky polenta is to stir continuously while adding the cornmeal slowly. This technique ensures that it cooks evenly and achieves that perfect, luscious consistency. Trust me, once you try this, it will become a go-to dish!

        Why You'll Love This Recipe
        Decadent creaminess that comforts the soul
Umami-packed mushrooms with a hint of truffle
Quick to prepare yet impressive for any occasion

      

Understanding Polenta

Polenta is made from coarse cornmeal, which brings a uniquely creamy and slightly sweet flavor to your dish. It's essential to gradually whisk the cornmeal into boiling broth to prevent clumping; this technique ensures a smooth consistency. If you notice your polenta thickening too quickly before it’s fully cooked, simply add a splash of additional broth to loosen it up. The end result should be a creamy mixture that flows easily from a spoon but retains some structure – this is your indicator for perfect polenta.

Using heavy cream in the recipe not only adds richness but also complements the texture of the polenta beautifully. This creamy base allows the flavors of the cheese and mushrooms to really shine. If you’re looking for a lighter option, you can substitute half of the cream with milk or a plant-based alternative like almond or oat milk. Just keep in mind that this may slightly alter the final creaminess of your dish.

The Power of Truffle Oil

Truffle oil offers a luxurious finish to your mushroom blend, elevating simple sautéed ingredients into a gourmet experience. When adding truffle oil, use it sparingly; a little goes a long way in imparting its intense flavor. Try to choose high-quality truffle oil for the best taste. Another option is to drizzle some over the finished dish instead of cooking it in with the mushrooms; this approach will help preserve the essential flavors that can diminish under heat.

Mixed mushrooms, such as shiitake, cremini, and button, provide a wonderful depth of umami in the dish. Shiitake mushrooms, known for their meaty texture, can enhance the overall heartiness, while button mushrooms add mild flavors. You can also play with different varieties based on availability, such as portobello for a more robust flavor or even oyster mushrooms for a delicate taste. If using dried mushrooms, rehydrate them beforehand to bring out their full flavor and ensure a tender bite.

Serving Suggestions and Variations

This dish can serve as a main course or a side, making it versatile for a variety of meals. For a complete dinner, you might consider pairing it with a fresh arugula salad dressed with lemon vinaigrette for a nice contrast to the rich polenta. Alternatively, for a heartier meal, add grilled chicken or sautéed greens on the side. If you’re looking to make it more festive, incorporate a sprinkle of fresh truffle shavings on top before serving for an extra touch of indulgence.

If you want to prepare this dish ahead of time, both components can be made in advance and reheated. Store the polenta in an airtight container in the fridge, and when ready to serve, reheat it gently over low heat, stirring in a bit more cream or broth to loosen it. The mushrooms can be reheated in the skillet with a splash of olive oil. This makes it an excellent option for entertaining, as you can ensure your attention is on your guests rather than the stove while they enjoy a delicious meal.

Ingredients

For the Polenta

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

For the Truffle Mushrooms

2 tablespoons olive oil
8 ounces mixed mushrooms (shiitake, cremini, button), sliced
2 cloves garlic, minced
1 tablespoon truffle oil
Fresh parsley, chopped, for garnish

Instructions

Cook the Polenta

In a large pot, bring the vegetable broth to a boil. Gradually whisk in the cornmeal, stirring continuously to prevent lumps. Reduce the heat to low and cook for about 25 minutes, stirring frequently, until thickened. Stir in the heavy cream and Parmesan cheese, and season with salt and pepper.

Prepare the Truffle Mushrooms

In a skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and cook until browned and tender, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute. Remove from heat and mix in the truffle oil.

Serve

Spoon the creamy polenta into bowls and top with the sautéed truffle mushrooms. Garnish with chopped parsley and serve immediately.

Pro Tips

For an even richer flavor, consider adding a splash of white wine to the mushrooms while cooking. Also, feel free to mix different types of cheeses into the polenta for added complexity.

Troubleshooting Common Issues

If your polenta turns out lumpy, don’t fret! Use a whisk to vigorously whip it until smooth. If it’s still stubborn, consider passing it through a fine mesh strainer to eliminate lumps. For overly thick polenta, simply add more warm broth or cream a little at a time until you reach your desired consistency.

When sautéing mushrooms, ensure your skillet is hot enough; this helps to achieve a nice browning without steaming. If they release too much moisture, you might end up with soggy mushrooms. Try cooking them in batches if necessary, ensuring adequate space for browning. Adding salt too early can draw out moisture, so be mindful of when you season.

Ingredient Swaps for Dietary Needs

If you're looking to create a dairy-free version, opt for a plant-based cream instead of heavy cream and use nutritional yeast for a cheesy flavor without dairy. There are also many delicious alternatives for the cheese; consider vegan cheese or a nut-based parmesan for a similar effect.

For gluten-free options, be assured that both polenta and the mushrooms are naturally gluten-free. Just double-check any packaged ingredients, such as broth or seasonings, ensuring they meet gluten-free standards to keep the dish safe for those with sensitivities.

Scaling the Recipe

This recipe easily scales up for larger gatherings. For every additional four servings, simply incorporate an extra 1/2 cup of cornmeal and 1 cup of vegetable broth. Keep in mind to adjust cooking times accordingly, as larger batches might require a longer time to reach the desired thickness. Just be diligent in stirring frequently to avoid sticking.

If you need to scale down, consider batch freezing some of the polenta for future meals. Simply cool it completely, form it into smaller portions in a freezer-safe container, and freeze. You can reheat it straight from frozen, adding a little moisture as needed, making a quick meal available on busy days.

Questions About Recipes

→ Can I make this dish vegan?

Yes! Substitute the heavy cream with coconut cream or cashew cream, and use nutritional yeast instead of Parmesan.

→ How do I store leftovers?

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

→ What other mushrooms can I use?

You can use any mushrooms you prefer; oyster mushrooms or portobellos work beautifully too!

→ Can I add other toppings?

Absolutely! Try adding sautéed spinach, grilled vegetables, or even a poached egg for extra flavor.