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 cornmeal; 4 cups vegetable broth; 1/2 cup heavy cream; 4 tablespoons unsalted butter; Salt and black pepper to taste; 1/2 cup grated Parmesan cheese; 2 cups mixed mushrooms (shiitake, button); 2 tablespoons olive oil; 1 tablespoon truffle oil; 3 cloves garlic, minced; Fresh parsley for garnish

Highlighted under: Global Flavors

I love making Creamy Polenta with Truffle Mushrooms because it combines comforting, rich flavors with an elegant twist. The creamy, buttery polenta serves as a perfect canvas for the earthy truffle-infused mushrooms. This dish is not only a great side but can easily be enjoyed as a main course. It's a wonderful way to impress guests while keeping it simple in the kitchen, and I find everyone always goes back for seconds.

Created by

Isla Turner

Last updated on 2026-01-07T10:52:10.135Z

When I first tried making creamy polenta, I was amazed by its silky texture and ability to absorb flavors. Pairing it with the rich, aromatic truffle mushrooms elevated the dish to a whole new level. I discovered that using high-quality truffle oil can significantly enhance the flavor, making even the simplest ingredients shine.

Over the years, I’ve experimented with different mushrooms, but I’ve found that a mix of shiitake and button mushrooms creates a beautiful balance. Sautéing them until golden brown allows their natural sweetness to come through, which beautifully complements the polenta.

        Why You'll Love This Recipe
        Silky smooth polenta that melts in your mouth
Earthy truffle flavor that elevates the dish
Versatile enough as a side or a main course

      

Understanding Polenta

Polenta is primarily made from cornmeal, which gives it a unique texture and flavor profile. The key to achieving the perfect creamy consistency is to gradually whisk the cornmeal into boiling vegetable broth, allowing it to absorb the liquid evenly. This prevents clumping, which can lead to an unpleasant, gritty texture. Once the polenta has thickened, adding heavy cream and butter not only enhances its richness but also creates a luxurious mouthfeel that pairs beautifully with the earthy mushrooms.

It's important to season your polenta properly while cooking. Taste it after adding the heavy cream and cheese, adjusting the salt and pepper as needed. The combination of savory Parmesan cheese and the natural sweetness of the cornmeal should create a harmonious flavor balance that complements the truffle oil.

Sautéing Mushrooms to Perfection

When cooking the mushrooms, use a skillet that allows for even heat distribution. This ensures that the mushrooms caramelize rather than steam. I recommend avoiding overcrowding the pan, as this can lead to moisture buildup and soggy mushrooms. Instead, cook them in batches if necessary, allowing each batch to develop a golden-brown color on the edges before adding the garlic.

The addition of garlic towards the end of the sautéing process helps to release its aromatic oils without burning, which can create a bitter taste. Once you try the truffle oil, remember that a little goes a long way; just a drizzle is enough to impart that rich, earthy flavor that elevates the dish to gourmet status.

Ingredients

Gather these delightful ingredients to create a rich and creamy polenta topped with decadent truffle mushrooms.

For the Polenta

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

For the Truffle Mushrooms

2 cups mixed mushrooms (shiitake, button)
2 tablespoons olive oil
1 tablespoon truffle oil
3 cloves garlic, minced
Fresh parsley for garnish

Make sure to have everything prepped before starting to ensure a smooth cooking experience.

Instructions

Follow these simple steps to create a creamy polenta topped with the most delectable truffle mushrooms.

Prepare the Polenta

In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal, stirring continuously to prevent lumps. Reduce the heat to low and simmer for about 20 minutes until thickened.

Stir in the heavy cream, butter, and Parmesan cheese. Season with salt and pepper to taste.

Cook the Mushrooms

In a skillet over medium heat, add the olive oil. Once hot, add the mixed mushrooms and sauté for about 8-10 minutes until tender and golden. Add the minced garlic and sauté for an additional 2 minutes.

Drizzle with truffle oil and stir to combine.

Serve

Spoon the creamy polenta onto plates, top with the sautéed truffle mushrooms, and garnish with fresh parsley.

Enjoy your creamy polenta generously topped with the delightful truffle mushrooms!

Pro Tips

For an extra layer of flavor, try toasting the cornmeal for a few minutes before cooking it. This adds a nutty depth to the polenta.

Serving Suggestions

This creamy polenta with truffle mushrooms can be served in a variety of ways. For a delightful contrast, consider pairing it with a side of roasted vegetables or a crisp salad. The fresh, vibrant flavors in a salad will balance the richness of the polenta, creating a well-rounded meal. Additionally, you can serve the polenta in small bowls as a warm appetizer topped with the mushrooms, making it perfect for entertaining.

If you're looking to add protein, grilled chicken or sautéed shrimp complements the dish wonderfully. Alternatively, for a vegetarian option, a poached egg on top adds an extra layer of creaminess as the yolk breaks open and blends with the polenta.

Make-Ahead and Storage Tips

Polenta can be made ahead of time and stored in the refrigerator for up to three days. To store, allow it to cool completely, then transfer it to an airtight container. When you're ready to serve, you can reheat it on the stovetop over low heat, adding a splash of vegetable broth or cream to restore its creamy texture. Stir frequently to prevent sticking, and adjust the consistency as needed.

The truffle mushrooms are best enjoyed fresh, as reheating them might cause the mushrooms to become rubbery. If you want to prepare them ahead, sauté them without adding the truffle oil, and incorporate it just before serving to maintain the unique aroma and taste.

Questions About Recipes

→ Can I make polenta in advance?

Yes, you can prepare polenta ahead of time and reheat it with a little extra water or broth to return it to a creamy consistency.

→ What can I substitute for truffle oil?

If you don't have truffle oil, you can use a mix of olive oil and a hint of mushroom powder for a similar earthy flavor.

→ Can I use different types of mushrooms?

Absolutely! Feel free to use any mushrooms you have on hand or prefer, such as portobello or cremini for a richer flavor.

→ Is this dish suitable for vegan diets?

You can easily make this dish vegan by using plant-based butter, eliminating the cheese, and swapping the heavy cream for coconut cream.