Creamy Garlic Polenta With Mushrooms

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A bowl of creamy garlic polenta with mushrooms is everything you want in a comforting, meatless dish. Velvety, buttery polenta infused with roasted garlic becomes the perfect bed for earthy sautéed mushrooms. It’s cozy, rich, and deeply satisfying—exactly what you crave after a long day.

What makes this recipe shine is its simplicity. A handful of wholesome ingredients work together to deliver big flavor, and it comes together quickly enough for a weeknight dinner. You can serve it on its own or with a side salad, roasted vegetables, or even a drizzle of truffle oil if you’re feeling extra indulgent.

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What Kind of Mushrooms Should I Use?

You can use any variety of mushrooms you love or have on hand. Cremini or baby bellas add a nice depth, while shiitake or oyster mushrooms offer more nuanced, umami-forward notes. For a hearty texture, go for portobello caps sliced thin. Don’t be afraid to mix a few types—that combo adds complexity.

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Ingredients for the Creamy Garlic Polenta With Mushrooms

• Polenta (or yellow cornmeal) – The star of the dish. Go for stone-ground for the best texture.
• Garlic – Roasted or sautéed, garlic brings warmth and deep flavor.
• Butter – Adds richness and silkiness to the polenta.
• Milk or Cream – For extra creaminess, combine with water or broth.
• Parmesan Cheese – Salty, nutty, and perfect for rounding out the polenta.
• Mushrooms – Meaty, earthy, and absolutely essential here.
• Olive Oil – For sautéing the mushrooms to a golden perfection.
• Fresh Herbs – Parsley or thyme gives brightness to the dish.
• Salt and Pepper – To season everything to taste.

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How To Make the Creamy Garlic Polenta With Mushrooms

Step 1: Prepare the Polenta Base

In a large saucepan, bring 3 cups of water and 1 cup of milk (or cream) to a gentle boil. Add a generous pinch of salt. Slowly whisk in 1 cup of polenta in a steady stream to prevent clumps. Reduce heat to low and stir frequently for 25–30 minutes, until thick and creamy.

Step 2: Infuse With Garlic and Cheese

Once the polenta has thickened, stir in 2 tablespoons of butter and your prepared roasted garlic (or 2 cloves sautéed garlic). Add 1/3 cup of grated Parmesan cheese and season with black pepper. Keep warm on very low heat, stirring occasionally.

Step 3: Sauté the Mushrooms

While the polenta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add 8 oz of sliced mushrooms (cremini, shiitake, or a mix). Let them sit untouched for a few minutes to develop color, then stir. Season with salt, pepper, and fresh thyme or chopped parsley. Cook until tender and golden brown, about 7–9 minutes.

Step 4: Assemble and Serve

Spoon a generous portion of creamy polenta into bowls. Top with a heaping scoop of sautéed mushrooms. Finish with extra herbs, a drizzle of olive oil, or more Parmesan if you’d like. Serve warm and enjoy every cozy spoonful.

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How to Serve and Store Creamy Garlic Polenta With Mushrooms

This dish is best served warm, right after cooking when the polenta is at its silkiest and the mushrooms are freshly sautéed. For a more elevated presentation, you can drizzle a touch of truffle oil or sprinkle extra Parmesan and herbs on top. It pairs beautifully with a simple arugula salad or roasted greens.

If you have leftovers, let them cool completely before storing. Keep the polenta and mushrooms in separate airtight containers in the fridge for up to 3 days. Reheat the polenta with a splash of milk or broth over low heat to restore its creaminess. The mushrooms can be quickly reheated in a skillet.

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Frequently Asked Questions

How do I keep polenta from clumping?

The key is to whisk the cornmeal in slowly while stirring constantly. Once it’s all in, keep stirring every few minutes to avoid lumps and sticking.

Can I make this recipe vegan?

Absolutely. Use plant-based butter, non-dairy milk like almond or oat, and skip the Parmesan or use a vegan alternative.

Can I use instant polenta?

Yes! Instant or quick-cooking polenta works for a faster meal. Just follow the package instructions, then stir in the garlic, butter, and cheese as directed.

How can I add protein to this dish?

Try topping it with a poached egg, grilled tofu, or even chickpeas for a boost of plant-based protein. Carnivores might enjoy grilled chicken or sausage.

Does this dish freeze well?

Polenta doesn’t freeze very well—it tends to get grainy. It’s best to enjoy it fresh or from the fridge within a few days.

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Want More Cozy Vegetarian Dinner Ideas?

If this Creamy Garlic Polenta With Mushrooms hit the spot, you’ll definitely want to try a few more savory, comforting recipes from the blog:

• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta
• Cafeteria Noodles with Garlic Butter Chicken Bites
• Garlic Parmesan Beef Spaghetti Pasta
• Creamy Garlic Parmesan Tortellini with Chicken and Broccoli
• Creamy Garlic Butter Shrimp Scampi Lasagna

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it whenever you need something warm and satisfying.

And don’t forget to tag me when you make it! Did you use shiitake mushrooms? Maybe a swirl of truffle oil? I’d love to see your version and how you made it your own.

For more cozy, comforting meal ideas, follow me on Pinterest at Life with Nina.

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