Creamy Garlic Parmesan Polenta with Sautéed Mushrooms and Herbs
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Silky, creamy polenta gets a luxurious upgrade with garlic and Parmesan, then topped with a savory mixture of sautéed mushrooms and fresh herbs. This comforting and impressive dish is ideal as a main or side, offering a perfect balance of textures and rich umami flavors. Simple yet sophisticated, it’s sure to satisfy any comfort food craving and wow dinner guests.
Prep time
15 min
Cook time
35 min
Servings
4
Calories
430 kcal
This Creamy Garlic Parmesan Polenta with Sautéed Mushrooms and Herbs is a delicious, comforting dish perfect for cozy dinners or as a hearty side. Slow-cooked polenta is enriched with cream and Parmesan, making it wonderfully smooth and flavorful. The earthy, garlicky sautéed mushrooms are infused with fresh herbs, adding a fragrant, savory topping that balances the natural sweetness of the cornmeal. This recipe pairs beautifully with roasted vegetables, grilled meats, or can stand alone as a vegetarian main course thanks to its rich flavors and satisfying texture. Each bite delivers a perfect fusion of creamy, cheesy polenta base and the umami-rich, aromatic mushrooms. Gathering these simple but high-quality ingredients is well worth it, and careful preparation ensures every layer of flavor shines. As it comes together, you'll create a restaurant-worthy dish right in your own kitchen, ideal for impressing guests or treating yourself to a comforting homemade meal. If you'd like to add a protein, this polenta pairs excellently with seared chicken, shrimp, or beans. Serve immediately to enjoy the comforting warmth and creamy consistency at its peak.
Ingredients
Servings
- 1 cup Polenta (coarse cornmeal)
- 2 cups Whole milk
- 2 cups Vegetable broth
- 0.5 cup Heavy cream
- 0.6666666667 cup Parmesan cheese (grated)
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 12 oz Mushrooms (cremini, button, or a mix; sliced (about 340g))
- 3 Garlic cloves (minced)
- 1 tablespoon Fresh thyme leaves
- 2 tablespoons Fresh parsley (chopped)
- Salt (to taste)
- Black pepper (to taste)
Directions
1. In a large saucepan, combine the milk and vegetable broth. Bring to a simmer over medium heat.
2. Slowly whisk in the polenta in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently, until thick and creamy (about 25-30 minutes).
3. Stir in heavy cream, butter, and Parmesan cheese. Season with salt and pepper to taste. Keep warm over very low heat.
4. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook undisturbed for 3 minutes to let them brown.
5. Add minced garlic, thyme, and a pinch of salt to mushrooms. Sauté for another 3-4 minutes, stirring until mushrooms are golden and fragrant.
6. Turn off heat and stir in fresh parsley. Adjust seasoning with more salt and pepper if needed.
7. Spoon the creamy polenta onto plates or into bowls. Top generously with the sautéed mushroom mixture.
8. Garnish with extra Parmesan and herbs if desired. Serve immediately while hot and enjoy!
About the author
Julia Child
French cuisine
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