Creamy Polenta with Truffle Mushrooms

Name: Creamy Polenta with Truffle Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup polenta; 4 cups vegetable broth; 1/2 cup grated Parmesan cheese; 4 tablespoons unsalted butter; Salt, to taste; 2 cups mixed mushrooms (shiitake, cremini, etc.); 2 tablespoons olive oil; 2 cloves garlic, minced; 1/4 cup white wine; 1 tablespoon truffle oil; Salt and pepper, to taste

Highlighted under: Global Flavors

I absolutely love making creamy polenta with truffle mushrooms, as it always impresses my friends and family at gatherings. The combination of rich, velvety polenta topped with earthy, aromatic mushrooms is simply irresistible. It’s a comforting dish that's easy to prepare, yet elegant enough for a special occasion. Plus, the truffle oil adds a luxurious touch that elevates the entire meal. I especially enjoy the blend of textures, from the creamy polenta to the tender mushrooms, making it a favorite in my household.

Created by

Rosie Mitchell

Last updated on 2026-01-07T11:13:12.634Z

When I first made creamy polenta with truffle mushrooms, I was amazed by how such simple ingredients could create a dish bursting with flavor. The key to achieving that perfect creamy consistency is to stir the polenta constantly while cooking, which ensures it doesn’t clump together. I’ve learned to incorporate a little extra butter at the end, which makes it oh-so-rich and luscious.

The truffle mushrooms elevate this dish to another level entirely. Sautéing them with garlic and a splash of white wine brings out their natural umami flavor. Every bite is an explosion of taste, and I find myself reaching for more every time I serve it. Plus, the aroma that fills my kitchen is simply heavenly!

        Why You'll Love This Recipe
        Rich, creamy texture that comforts the soul
Deep, earthy flavor from the truffle and mushrooms
Perfect for a cozy dinner or festive gatherings

      

Understanding Polenta

Polenta, made from coarse cornmeal, deserves special attention during preparation. The key to achieving a creamy texture is to whisk the polenta into boiling broth gradually; this prevents clumping and ensures even cooking. While stirring, keep an eye on the consistency; it should be thick yet pourable after about 20 minutes of low-heat cooking. Don’t forget to taste for salt before serving since the broth and Parmesan both contribute to the flavor profile.

Substituting part of the vegetable broth with milk or cream can enhance the richness of the polenta, making it even more decadent. If you prefer a lighter alternative, you can also use water instead of broth, though it will result in a more neutral flavor. Regardless of the liquid choice, always finish with butter and Parmesan cheese to create that signature luxurious finish.

Elevating Your Mushrooms

Choosing the right blend of mushrooms is crucial for achieving a depth of flavor in your dish. Shiitake and cremini bring unique earthiness, while adding a handful of oyster mushrooms can introduce a delicate sweetness. Sautéing the garlic before the mushrooms allows the flavors to meld, which creates a fragrant base before incorporating the other ingredients. Keep the heat medium to high to ensure a good sear; this will provide caramelization and a beautiful golden color.

When adding the white wine, be sure to let it reduce until almost evaporated; this concentrates the flavors and imparts a lovely complexity to the mushrooms. If you prefer a non-alcoholic version, vegetable broth or a splash of balsamic vinegar can effectively mimic the acidity and depth that wine brings to the dish.

Serving and Storing Tips

For an impressive presentation, serve the creamy polenta in shallow bowls topped with the sautéed mushrooms. A drizzle of truffle oil at the end not only enhances the flavor but also adds an elegant finishing touch that guests will love. Garnish with fresh herbs like parsley or chives for a pop of color and freshness. Pair this dish with a light salad or crusty bread for a complete meal.

If you're considering making this dish ahead of time, both the polenta and mushrooms can be stored separately in the refrigerator for up to three days. To reheat, add a splash of broth or water to the polenta to restore its creamy texture. For the mushrooms, a quick sauté over medium heat can refresh their flavors, allowing you to enjoy this dish even after the initial preparation.

Ingredients

Gather the following ingredients to create this delicious meal:

For the Polenta

1 cup polenta
4 cups vegetable broth
1/2 cup grated Parmesan cheese
4 tablespoons unsalted butter
Salt, to taste

For the Truffle Mushrooms

2 cups mixed mushrooms (shiitake, cremini, etc.)
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup white wine
1 tablespoon truffle oil
Salt and pepper, to taste

Make sure to have all the ingredients ready before you start cooking to ensure a smooth process.

Instructions

Follow these steps to prepare your creamy polenta with truffle mushrooms:

Cook the Polenta

In a medium saucepan, bring the vegetable broth to a boil. Slowly whisk in the polenta, stirring continuously. Reduce the heat to low and cook for 20 minutes while stirring occasionally until it thickens.

Stir in the Parmesan cheese, butter, and season with salt to taste.

Prepare the Truffle Mushrooms

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the mixed mushrooms and cook for 5-7 minutes until browned.

Pour in the white wine and let it cook down for another 3 minutes. Stir in the truffle oil and season with salt and pepper.

Serve

Spoon the creamy polenta onto plates and top generously with the sautéed truffle mushrooms. Drizzle with additional truffle oil if desired.

Enjoy your flavorful dish with a side salad or crusty bread!

Pro Tips

For an even richer flavor, try using some freshly grated truffle on top of your dish before serving. Also, make sure to stir the polenta continuously to avoid lumps and get a super creamy texture.

Ingredient Substitutions

If you're looking to make this dish vegan-friendly, consider replacing the butter and Parmesan cheese with plant-based alternatives. Nut-based cheeses or nutritional yeast can offer a similar umami flavor without dairy. For the butter, coconut oil or a vegan butter substitute will work well, ensuring you maintain the creaminess of the polenta.

In the case of truffle oil, if you're unable to find it, a combination of olive oil with a small amount of finely grated truffle or even a drizzle of mushroom-infused oil can impart a truffle-like essence. This allows you to enjoy a similar aromatic experience while remaining budget-friendly.

Scaling the Recipe

Scaling this recipe for larger gatherings is quite simple. To maintain the same creamy texture and flavors, simply double or triple the amounts of polenta and mushroom ingredients while adjusting the cooking times accordingly. Keep in mind that when cooking larger quantities of polenta, you may need to increase the size of your pot and ensure consistent stirring to prevent uneven cooking.

Additionally, if you're serving a crowd, consider transforming leftovers into a hearty breakfast option. Form the cold polenta into patties, pan-fry them until crispy, and serve with poached eggs for a delightful brunch dish. This can turn what could be leftover into a whole new meal experience!

Questions About Recipes

→ Can I use instant polenta instead?

Yes, you can use instant polenta for a quicker preparation. Just follow the package instructions for cooking time.

→ What type of mushrooms work best?

I recommend using a mix of shiitake and cremini mushrooms for a variety of textures and flavors!

→ Can I make this dish vegan?

Absolutely! Use vegetable broth, vegan butter, and skip the cheese for a delicious vegan version.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.