Creamy Polenta with Truffle Mushrooms

Name: Creamy Polenta with Truffle Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup polenta; 4 cups vegetable broth; 1/2 cup grated Parmesan cheese; 2 tablespoons unsalted butter; Salt and pepper to taste; 2 cups mixed mushrooms (shiitake, cremini, or button); 2 tablespoons olive oil; 1 clove garlic, minced; 1 tablespoon fresh thyme; 1 tablespoon truffle oil; Salt and pepper to taste

Highlighted under: Global Flavors

I absolutely love making this creamy polenta with truffle mushrooms when I want to indulge in a comforting yet elegant dish. The combination of creamy, buttery polenta topped with earthy truffle-infused mushrooms creates a flavor experience that’s simply irresistible. It’s perfect for a special occasion or a cozy dinner at home. The best part? It comes together in about 30 minutes, making it a quick gourmet meal that impresses every time.

Created by

Celeste Morgan

Last updated on 2026-01-10T01:55:08.135Z

When I first came across the idea of adding truffles to polenta, I was intrigued. I decided to experiment, and the result was a creamy, velvety texture paired with the richness of truffle mushrooms. This easy recipe is not only visually stunning but also packed with flavors that will transport you to a rustic Italian bistro.

One tip I learned along the way is to use high-quality truffle oil, as a little goes a long way in magnifying the earthy aroma of the dish. Try pairing this polenta with a glass of white wine for a truly luxurious experience!

        Why You'll Love This Recipe
        The luxurious taste of truffle elevates simple polenta to gourmet status.
Creamy texture that pairs perfectly with the sautéed mushrooms.
Quick and easy to prepare, making it ideal for both weeknight meals and special occasions.

      

Mastering the Polenta

Achieving the perfect creamy polenta requires attention to detail. Make sure the vegetable broth is at a rolling boil before adding the polenta to avoid clumps. Whisk continuously as you pour in the polenta, keeping the heat at medium-low to allow it to simmer gently. If you notice it thickening too quickly, don't hesitate to whisk in a splash of broth to maintain that silky texture. The goal is a polenta that flows smoothly off a spoon but isn’t too runny.

When incorporating the Parmesan cheese and butter, make sure you're off the heat. This allows the cheese to melt evenly into the polenta without cooking it further, preserving that luxurious creamy consistency. Taste as you go, adjusting the salt and pepper to your personal preference, and keep in mind that the cheese will add additional saltiness.

Choosing the Right Mushrooms

The type of mushrooms you choose can elevate the dish significantly. Shiitake mushrooms add a deep, umami flavor, while cremini mushrooms provide a rich earthiness. Button mushrooms are a milder option but can be enhanced with the right seasoning. If you're looking to diversify your flavor profile, consider adding a handful of dried porcini mushrooms, which, when rehydrated and diced, can lend an intense depth to your truffle mushrooms.

Don't overcrowd the skillet when sautéing the mushrooms. This allows them to brown instead of steam. If your skillet begins to fill with liquid, increase the heat slightly to evaporate moisture and achieve that desirable golden-brown color. Remember to sprinkle the mushrooms with salt once they start to brown, as this draws out additional moisture and enhances their flavor.

Ingredients

For the Polenta

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

For the Truffle Mushrooms

2 cups mixed mushrooms (shiitake, cremini, or button)
2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon fresh thyme
1 tablespoon truffle oil
Salt and pepper to taste

Note:

Feel free to use your favorite mushrooms or even add some sautéed spinach for extra color and nutrition.

Instructions

Make the Polenta

In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring continuously to avoid lumps. Reduce heat and simmer, stirring frequently, for about 10-15 minutes until thickened. Stir in the Parmesan cheese, butter, salt, and pepper.

Prepare the Truffle Mushrooms

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Toss in the mushrooms, cooking until they release their moisture and become golden brown (about 5-7 minutes). Stir in the thyme and truffle oil, seasoning with salt and pepper.

Combine and Serve

Once the polenta is creamy and smooth, spoon it onto plates. Top with the sautéed truffle mushrooms and drizzle a little extra truffle oil if desired.

Enjoy your creamy polenta with truffle mushrooms hot!

Pro Tips

Feel free to experiment with different types of cheese or add a splash of cream for an even richer flavor in the polenta.

Storing and Reheating

If you find yourself with leftover polenta, you can store it in an airtight container in the refrigerator for up to 3 days. To reheat, place the polenta in a saucepan over low heat, adding a splash of vegetable broth or milk to loosen it. Stir continuously to restore its creamy consistency, which may take about 5-7 minutes. Alternatively, you can form leftover polenta into cakes and pan-sear them for a delightful crispy outside and warm, soft inside treat.

The truffle mushrooms can also be stored in the refrigerator for up to 3 days. When reheating, gently warm them in a skillet over low heat to prevent them from becoming rubbery. A quick splash of truffle oil while reheating can help revive the earthy flavors, ensuring they don’t lose their aromatic appeal.

Serving Suggestions

Creamy polenta with truffle mushrooms can be served as a stunning main course or a delightful side dish. For a heartier meal, consider adding sautéed greens such as spinach or kale, which complement the richness of the polenta and mushrooms beautifully. A simple arugula salad dressed with lemon vinaigrette can add a refreshing contrast, enhancing the overall dining experience.

To elevate this dish for a special occasion, garnish the final plate with shaved truffles or a sprinkle of microgreens. A drizzle of high-quality olive oil or additional truffle oil just before serving can also enhance the aromatic profile, inviting your guests to savor each bite.

Questions About Recipes

→ Can I use water instead of vegetable broth?

While you can use water, vegetable broth enhances the flavor of the polenta significantly.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to loosen the consistency.

→ Is there a vegan version of this recipe?

Yes! You can omit the Parmesan cheese and butter, using nutritional yeast for flavor and vegan butter instead.

→ What other toppings can I use?

Try adding sautéed greens, roasted vegetables, or a drizzle of balsamic glaze for different flavor profiles.