Creamy Polenta with Truffle Mushrooms

Name: Creamy Polenta with Truffle Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup polenta; 4 cups vegetable broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; 2 cups assorted mushrooms, sliced; 2 tablespoons olive oil; 2 tablespoons truffle oil; 2 cloves garlic, minced; 1 tablespoon fresh thyme, chopped; Salt and pepper to taste

Highlighted under: Global Flavors

I absolutely adore this Creamy Polenta with Truffle Mushrooms recipe. It combines the rich, comforting flavor of polenta with the earthy, luxurious notes of truffle-infused mushrooms. Each bite feels like a little indulgence, whether it’s for a weeknight dinner or a special occasion. The creamy texture of the polenta pairs beautifully with the sautéed mushrooms, making it an irresistible dish that is surprisingly easy to whip up. Trust me, your taste buds will thank you for trying this decadent combination!

Created by

Jenna Rowland

Last updated on 2026-01-10T01:13:13.238Z

When I first set out to create this Creamy Polenta with Truffle Mushrooms, I wanted to elevate the humble polenta. I experimented with various toppings but found that sautéed mushrooms infused with truffle oil brought out the creaminess of the polenta beautifully. The contrast of textures between the soft polenta and the meaty mushrooms is something to savor.

One tip I've learned is to always stir the polenta constantly while cooking to avoid lumps. This ensures a smooth and creamy consistency, and just before serving, I like to drizzle a bit more truffle oil on top for an extra punch of flavor. It's a dish that never fails to impress!

        Why You Will Love This Recipe
        Luxurious truffle flavor that enhances every bite
Creamy polenta that melts in your mouth
Quick to prepare yet impressive enough for guests

      

Understanding Polenta

Polenta is a versatile dish that forms the perfect base for many toppings, thanks to its creamy texture. When cooking polenta, use a whisk to steadily stir as it thickens; this prevents lumps and ensures a smooth, velvety finish. If you desire an even more indulgent flavor, consider incorporating a few tablespoons of butter along with the heavy cream and Parmesan cheese. This will not only enhance the richness but also give your polenta that delightful gloss.

Cooking time can vary based on the coarseness of the polenta. For finer polenta, 15-20 minutes should suffice, while coarser textures may take longer. Be patient, and keep the heat low to avoid burning. You’ll know it's ready when it pulls away from the sides of the pot and has a creamy consistency that coats the back of a spoon.

Mushrooms and Truffle Oil

Mushrooms provide an umami-rich flavor that enhances the overall dish. When selecting mushrooms, a mix of shiitake, cremini, and button mushrooms creates a beautiful texture and depth of flavor. Make sure to slice them evenly for uniform cooking. As they sauté, look for that golden-brown color which signifies they are perfectly caramelized, releasing their natural sugars and enhancing the dish's complexity.

Opt for a high-quality truffle oil to really elevate the mushroom's earthy tones. A little goes a long way. Drizzling the oil just before you finish cooking helps to preserve its aromatic qualities; cooking it at high temperatures can often lead to a diminished flavor. A common error is to add too much truffle oil—start with a teaspoon, then adjust based on your personal taste preference.

Ingredients

For the Polenta

1 cup polenta
4 cups vegetable broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste

For the Truffle Mushrooms

2 cups assorted mushrooms, sliced
2 tablespoons olive oil
2 tablespoons truffle oil
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

Instructions

Prepare the Polenta

In a pot, bring the vegetable broth to a boil. Gradually whisk in the polenta and reduce heat to low. Stir continuously for about 20 minutes until thickened. Add heavy cream and Parmesan, stirring until creamy and smooth. Season with salt and pepper.

Cook the Mushrooms

In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Then, add the mushrooms and thyme. Cook until the mushrooms are golden brown, about 5-7 minutes. Drizzle with truffle oil and season with salt and pepper.

Serve

Spoon the creamy polenta onto plates and top with the sautéed truffle mushrooms. Drizzle a little extra truffle oil on top for an added depth of flavor.

Pro Tips

For added flavor, consider finishing the dish with a sprinkle of freshly grated Parmesan or a drizzle of good-quality olive oil.

Make-Ahead Suggestions

Creamy polenta can be made in advance and stored in the refrigerator for up to three days. Just reheat it gently with a splash of broth or cream to restore its smooth texture. Alternatively, you can let the polenta cool, spread it into a baking dish, and refrigerate. Later, you can cut it into squares and bake or grill those pieces for a fun twist.

The truffle mushrooms are best enjoyed fresh but can be made a day ahead as well. Store them in an airtight container in the fridge. Reheat them in a skillet over medium heat, adding a splash of broth or a little olive oil to maintain moisture and flavor.

Serving and Pairing Ideas

This creamy polenta dish pairs beautifully with a variety of sides, such as a fresh arugula salad dressed with lemon vinaigrette or sautéed green beans. The bright acidity from these sides balances the richness of the polenta and mushrooms beautifully. If you’re serving guests, consider adding a sprinkle of fresh herbs like chives or parsley for a pop of color.

For an extra touch, you could also top your dish with a poached egg. The runny yolk complements the creaminess of the polenta and intensifies the flavors of the truffle oil. If you're feeling adventurous, experiment with different toppings, like sautéed spinach or even crispy pancetta to provide a salty crunch.

Questions About Recipes

→ Can I make this recipe vegan?

Yes! Substitute the heavy cream with coconut cream and omit the Parmesan cheese or use a vegan alternative.

→ What type of mushrooms work best?

I recommend a mix of shiitake, cremini, and portobello for depth of flavor, but you can use any mushrooms you enjoy!

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.

→ Can I use instant polenta?

Yes, but cooking times will be different. Follow the package instructions for best results.