Creamy Parmesan Polenta
If you've never made homemade parmesan polenta topped with caramelized mushrooms, you are missing out. This is the creamy, cheesy side dish I make on repeat. No fancy techniques required, just a whisk and a skillet!
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Parmesan Polenta Recipe
I studied abroad in Italy in college, and if there's one thing that trip ruined me for, it's boxed side dishes. Once you've had real, slow-simmered polenta with a big handful of parmesan melted in, it's really hard to go back to instant rice as your go-to side.
Topping it with mushrooms, fennel, and shallots sautéed until deeply golden is what takes this from a good side dish to one people politely 'demand' the recipe for.
The mushrooms bring a deep, earthy flavor that soaks right into the creamy polenta underneath, and a splash of white wine at the end turns the whole pan into a light sauce.
Why You'll Love this Recipe
This creamy polenta and mushroom combination tastes like it came from a restaurant, but it's genuinely simple to make at home. The earthy, caramelized mushrooms play off the rich parmesan in a way that no other side dish can match.
It's also one a mostly hands-off recipe. You're stirring the polenta occasionally, not standing over the stove the whole time, so you can get the rest of dinner going while it simmers.
Ingredients
For the cornmeal polenta, look for coarse or medium-grind polenta rather than the instant, quick-cooking kind. It takes a little longer to cook, but you get a much better texture out of it.
I cook my polenta in low-sodium chicken broth instead of water since it adds a bit of extra savory flavor, but vegetable broth works too if you want to keep things vegetarian.
Parmesan is what makes the dish truly creamy, so it's worth grating your own from a block instead of grabbing a bag of shreds. It melts smoother and makes a real difference in the finished texture. Pecorino Romano is a great swap if you want the flavor to be a little sharper.
Once the polenta is cooked, a few tablespoons of unsalted butter get whisked in for richness. I use unsalted so I can control the salt myself, since the broth and cheese both bring plenty on their own.
Shallot is similar to onion, but the flavor isn't as sharp. The smaller the shallot, the milder the flavor is. If you need a substitute, use yellow onion.
For the mushroom topping, I use a mix of whatever mushrooms look good that week. Cremini, shiitake, oyster, and portobello mushrooms are all great choices!
Variations
This mushroom topping is the version I make most, but polenta is a genuinely versatile base if you want to switch things up.
A simple marinara or pizza sauce turns it into an easy weeknight dinner, and sautéed greens with garlic make a fantastic lighter topping. And the parmesan polenta is also perfectly lovely on its own!
For something heartier, try stirring cooked Italian sausage into the mushroom topping.
How to Make Creamy Parmesan Polenta
Scroll down to the recipe card for the full step by step instructions! ⬇️
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- To start the mushroom topping, sauté the shallot and fennel in olive oil until lightly browned, then add the garlic and cook them until they're fragrant.
- Add the mushrooms in batches. Give each batch its own space in the pan and season them generously with salt and pepper.
- Deglaze the pan with white wine. Once the mushrooms are caramelized, add the wine and scrape up any browned bits from the bottom of the pan. Once it's mostly absorbed, add a little more broth and butter and whisk to bring it together into a light sauce.
- While the mushrooms cook, bring the broth to a boil and whisk in the polenta. Pour it in a slow, thin stream while you whisk constantly. Going slow here keeps it from clumping.
- Turn the heat down and simmer the polenta, stirring often. Check your package for the exact simmer time, since it varies by brand. If it looks too thick or dry at any point, splash in a little more broth.
- Stir the parmesan, butter, salt, and pepper into the finished polenta. Taste before adding more salt.
- Spoon the mushroom topping over the polenta and finish with fresh basil. Serve it right away while everything is warm.
Madison's Tips for Success:
I've tested this recipe and have successfully made it many times. Use these tips to ensure that it turns out perfectly for you, too!
- Use freshly grated cheese, not the bagged pre-shredded kind. It melts smoother and makes a real difference in how creamy the polenta turns out.
- Taste as you go. Broth and parmesan both vary in saltiness by brand, so the amount of extra salt you need can change from batch to batch.
- Give the mushrooms room in the pan. Crowding them is the number one reason they steam instead of caramelize.
- Don't walk away for too long once the polenta is simmering. It sticks to the bottom of the pan if you leave it alone too long, so a quick stir every couple minutes is all it takes to keep it smooth.
- Polenta firms up fast as it cools and can seize up while it sits. If that happens, just whisk in a little extra warm broth until it loosens back up.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for 3 to 4 days. It will firm up quite a bit as it chills, which is completely normal.
To reheat, warm it on the stove over low heat with a splash of broth or water, whisking until it loosens back up and turns creamy again. The microwave works too, just stir every 30 seconds so it heats evenly.
I don't recommend freezing this one. The texture changes once it thaws and it never quite gets back to that same creamy consistency, so it's best made fresh or eaten within a few days.
Creamy Polenta FAQs
Lumps usually mean the cornmeal was added too fast at the start. Pouring it in slowly while whisking constantly is the fix. Gummy or gluey polenta is often a sign it needs more liquid, so whisk in extra warm broth a little at a time until it smooths back out.
Definitely. Spread leftover polenta into a baking dish, chill until firm, then slice and pan-fry the pieces in a little olive oil for crispy polenta cakes. It's one of my favorite ways to use up leftovers!
Yes, cornmeal is naturally gluten free, so this creamy polenta works well for gluten-free guests as written.
Serving Ideas
When I make this polenta recipe, I like keeping the rest of the meal simple: pan-seared chicken thighs or this marinated pork tenderloin with simple garlic brown butter green beans on the side is the perfect meal!
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Creamy Parmesan Polenta
Ingredients
- 4 cups low-sodium chicken broth or vegetable stock
- 1 cup polenta uncooked
- ½ cup grated Parmesan cheese or Pecorino Romano
- 4 tablespoons unsalted butter
- salt and black pepper to taste
- 8 ounces mushrooms assorted types
- 3 tablespoons olive oil divided
- 1 onion peeled and diced
- 1 large clove garlic peeled and minced
- ¼ cup dry white wine
- ¼ cup low sodium chicken broth
- 2 tablespoons unsalted butter
- 1 handful basil leaves fresh, torn
Instructions
- In a large saucepan over high heat, bring 4 cups low-sodium chicken broth to a boil. Slowly pour in 1 cup polenta, whisking constantly to prevent clumping.
- Reduce heat to a simmer. Use a wooden spoon to stir almost constantly, adding 1 tablespoons olive oil if mixture becomes too dry. Refer to polenta package for cook times.
- Once polenta is cooked and creamy, add ½ cup grated Parmesan cheese, 4 tablespoons unsalted butter, salt and black pepper.
Mushrooms
- Clean 8 ounces mushrooms with a small brush or damp paper towel - do not rinse under water.
- Cut off and discard woody stems from mushrooms. Slice mushrooms into ¼ inch thick pieces.
- Heat 1 tablespoons olive oil in a skillet over medium heat. Cook 1 onion in hot oil until lightly browned, about 3-5 minutes. Add 1 large clove garlic and cook until fragrant, about another minute. Transfer to a bowl and set aside.
- In the same skillet, heat 1.01 tablespoons olive oil. Add half of the mushrooms to the pan in a single layer. Season generously with salt and pepper. Sauté mushrooms until they begin to caramelize and crisp up, 3-5 minutes. Pour into bowl with onion and set aside. Repeat with remaining mushrooms.
- Place mushroom and onion mixture back in pan and add ¼ cup dry white wine to pan. Use wooden spoon to scrape up any browned bits inside of the pan. Once wine is mostly absorbed, add ¼ cup low sodium chicken broth and bring to a simmer over medium heat. Add 2 tablespoons unsalted butter and whisk quickly to combine liquids.
- Move polenta to a serving dish. Spoon mushrooms evenly on top of polenta, then garnish with 1 handful basil leaves and grated fresh Pecorino Romano cheese. Serve immediately or place in oven to keep warm.
Notes
Nutrition
Other Easy Side Dish Recipes
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My recipes have been featured on publications like South Your Mouth, Fun.com, Her Campus, Mental Floss, and the TastingTable.
This sounds delicious, and your photos look fantastic!
These look SOOO good!!