Creamy Polenta with Truffle Mushrooms

Name: Creamy Polenta with Truffle Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup polenta; 4 cups vegetable broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt to taste; Black pepper to taste; 2 cups mixed mushrooms (such as cremini and shiitake), sliced; 2 tablespoons olive oil; 2 tablespoons butter; 2 cloves garlic, minced; 1 tablespoon truffle oil; Fresh herbs for garnish (such as thyme or parsley)

Highlighted under: Global Flavors

I absolutely adore creamy polenta, especially when paired with luxurious truffle mushrooms. This dish is my go-to comfort food, bringing warmth and sophistication to any meal. The process of making polenta is surprisingly simple, yet it creates such a rich and satisfying texture. I've perfected the balance of flavors over time, ensuring the truffle elevates the earthy notes of the mushrooms. Whether served as a main or a side dish, this recipe never fails to impress my family and friends.

Created by

Brittany Shaw

Last updated on 2026-01-07T14:16:11.797Z

When I first tried polenta, I was amazed by how versatile it could be. Since then, I've experimented with various toppings, but the truffle mushrooms have been my absolute favorite. The rich, earthy aroma of truffles complements the creamy polenta so beautifully, creating a dish that's indulgent yet comforting.

One of my favorite tips is to incorporate a splash of cream at the end of cooking the polenta. This little addition makes the texture velvety smooth, perfect for soaking up the flavors from the mushrooms. Trust me, it transforms the dish into something truly special!

        You'll Love This Recipe Because
        Decadent truffle flavor enhances the creamy polenta
Easy to make with simple ingredients
Perfect for impressing guests or a cozy night in

      

The Art of Creamy Polenta

Making creamy polenta is truly an art form. Begin by ensuring your vegetable broth is genuinely at a rolling boil; this ensures the polenta cooks evenly without clumping. As you whisk in the polenta, keep it moving to prevent lumps. If the mixture seems too thick before adding in the cream and cheese, add a splash of more broth. The final polenta should be smooth and luxurious, with a creamy consistency that coats the back of a spoon.

After adding the heavy cream and Parmesan, make sure to taste and adjust seasoning. The cheese not only enhances the flavor but also contributes to the polenta's richness. If you find the polenta too bland, sprinkle in more salt or a touch of nutty, freshly ground black pepper. Remember, the quality of your Parmesan significantly affects the overall dish—you should opt for a freshly grated, aged cheese for the best flavor.

Sautéing Truffle Mushrooms to Perfection

The mushrooms are the heart of the dish, so choosing a good mix, such as cremini and shiitake, adds depth and character. When sautéing, ensure the pan is hot enough before adding oil; this helps achieve that coveted golden brown color and prevents them from steaming. Cook the mushrooms in batches if necessary, giving them space in the pan to develop a nice sear, ideally around 5-7 minutes until they reduce significantly in size.

Incorporating the truffle oil at the end of cooking preserves its unique aroma and flavors. Using it too early can lead to a loss of its delicate taste. If you’d like to experiment, consider adding a dash of white wine or a squeeze of lemon juice while cooking the mushrooms for an extra layer of complexity. If truffle oil isn't available, a good-quality extra virgin olive oil can serve as a pleasant alternative, providing a different but still rewarding flavor.

Ingredients

For the Creamy Polenta

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

For the Truffle Mushrooms

2 cups mixed mushrooms (such as cremini and shiitake), sliced
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon truffle oil
Fresh herbs for garnish (such as thyme or parsley)

Instructions

Prepare the Polenta

In a large saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, reducing the heat to low. Continue to whisk for 2 minutes until it begins to thicken.

Stir in the heavy cream and Parmesan cheese, adjusting the seasoning with salt and black pepper as needed.

Cook the Truffle Mushrooms

In a skillet over medium heat, add olive oil and butter. Once melted, add the garlic and sauté for 1 minute until fragrant. Add the sliced mushrooms and cook for 5-7 minutes until they're golden brown.

Stir in the truffle oil and remove from heat.

Serve the Dish

Spoon the creamy polenta onto plates, top generously with the truffle mushrooms, and finish with fresh herbs for garnish. Enjoy the luxurious flavors!

Pro Tips

For extra flavor, consider adding a dash of white wine to the mushrooms while cooking. It will elevate the taste even further.

Make-Ahead and Storage

If you're planning to prepare this dish in advance, the polenta can be made a day ahead and stored in the refrigerator. Just reheat it gently over low heat, adding a little extra broth or cream to restore its creamy texture. This is ideal for busy weeknights or entertaining, as it allows you to focus on other dishes or your guests.

For the truffle mushrooms, consider sautéing them just before serving to keep their flavor and texture vibrantly intact. If you have leftovers, store them in a sealed container in the fridge for up to three days. Reheat gently on the stove to avoid overcooking them and losing their taste.

Serving Suggestions

Creamy polenta with truffle mushrooms can stand alone as an elegant main, or it can be served as a decadent side dish alongside roasted meats or a seasonal vegetable medley. To enhance the visual appeal, consider adding a drizzle of truffle oil right before serving, which not only looks stunning but adds that extra touch of flavor.

For a delightful twist, try garnishing the dish with shaved truffles or a sprinkle of herbal-infused sea salt, which elevates the presentation and flavors. You could also experiment by adding sautéed spinach or kale for a pop of color and nutrition, making it a more rounded meal.

Questions About Recipes

→ Can I use instant polenta for this recipe?

Yes, instant polenta can work, but the texture will be different. Follow the package instructions for best results.

→ What kind of mushrooms work best?

A mix of shiitake and cremini mushrooms gives great flavor, but feel free to use your favorites or whatever is available.

→ Can I make this dish vegan?

Absolutely! Substitute the heavy cream with coconut cream and the Parmesan with a vegan cheese alternative.

→ How do I store leftovers?

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