Romantic Parmesan Polenta with Mushrooms

Name: Romantic Parmesan Polenta with Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup polenta; 4 cups vegetable broth; 1 cup grated Parmesan cheese; 2 tablespoons butter; Salt and pepper to taste; 2 cups mixed mushrooms, sliced; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon fresh thyme; Salt and pepper to taste

Highlighted under: Baking & Desserts

I absolutely adore serving this Romantic Parmesan Polenta with Mushrooms for special dinners. It's not just a dish; it's an experience that brings comfort and warmth to the table. The creamy polenta paired with earthy mushrooms creates a harmony that’s irresistibly delicious, making it perfect for cozy nights or a romantic evening. I love how the Parmesan infuses a rich flavor into the polenta, making it an elegant side or a main dish that steals the show.

Created by

Stella Cameron

Last updated on 2026-01-14T02:28:09.591Z

One evening, I had the opportunity to experiment with polenta, and after several trials, I discovered the perfect balance between creamy goodness and delightful textures. The sautéed mushrooms take this dish to another level, adding deep umami flavors that pair beautifully with the Parmesan. I realized that using freshly grated cheese really elevates the overall taste.

Each time I make this dish, I’m reminded of how versatile polenta can be. Whether you decide to serve it as a side or a main dish, it always impresses. To save time, I recommend preparing the polenta ahead of time and simply reheating it when you're ready to enjoy your meal!

        Why You Will Love This Recipe
        Creamy polenta enriched with Parmesan for a luxurious taste
Earthy mushrooms that add an irresistible depth of flavor
Perfect for intimate dinners or impressing guests

      

The Art of Cooking Polenta

Cooking polenta can be a transformative experience, showcasing the beauty of simple ingredients. Start by bringing the vegetable broth to a gentle boil over medium heat. It's crucial to gradually whisk in the polenta; this helps prevent lumps from forming. Once incorporated, reduce the heat to low and keep stirring frequently. You want to achieve a thick, creamy consistency—this usually takes about 20 minutes. If it becomes too thick, a splash more broth can help achieve that perfect texture.

When stirring in the Parmesan cheese, butter, salt, and pepper, consider tasting as you go. This allows you to adjust the seasoning to your preference. A good polenta should be velvety and rich, sticking to the back of a spoon but smoothly falling off when shaken. The cheese adds a depth of flavor, so don't skimp on good-quality Parmesan—it's worth it for that luxurious taste!

Mastering Sautéed Mushrooms

Sautéing mushrooms might seem straightforward, but the technique is key to unlocking their full flavor. Begin with a preheated skillet drizzled with olive oil over medium heat. It's essential to give the mushrooms space; overcrowding the pan traps steam, preventing them from browning. To achieve that beautiful caramelization, aim to let them cook undisturbed for a few moments. After about 5 minutes, once they are golden and tender, that's your cue to add garlic and fresh thyme for an aromatic boost.

A tip I love to share is seasoning the mushrooms after they start to brown—not before. This ensures that they absorb the salt more evenly, enhancing their flavor without making them watery. The final result should be mushrooms that are juicy, richly flavored, and bursting with umami, making them a perfect complement to the creamy polenta.

Serving Suggestions and Variations

This Romantic Parmesan Polenta with Mushrooms is versatile enough to be served in various ways. For a heartier meal, consider adding sautéed greens like spinach or kale on top for added texture and nutrition. Alternatively, you can incorporate grilled chicken or shrimp alongside the mushrooms, creating an elegant main dish that's sure to impress guests. I love garnishing with extra thyme and shaved Parmesan to elevate the presentation and flavor.

If you're planning ahead, this dish can be made in advance. Store the cooked polenta in an airtight container in the refrigerator for up to three days. When ready to serve, reheat gently on the stovetop with a splash of vegetable broth to restore its creamy texture. The sautéed mushrooms can also be prepared ahead of time; just give them a quick reheat before serving to maintain their deliciousness. Enjoy this cozy meal anytime, and remember—you can always experiment with different mushrooms or herbs to create your signature version!

Ingredients

Gather your ingredients before starting to ensure a smooth cooking experience.

For the Polenta

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

For the Mushrooms

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

Ensure all ingredients are prepped and measured to keep your workflow efficient during cooking.

Instructions

Follow these steps to create your Romantic Parmesan Polenta with Mushrooms.

Cook the Polenta

In a pot, bring the vegetable broth to a boil. Gradually stir in the polenta, reducing the heat to low. Cook for about 20 minutes, stirring frequently until thick and creamy.

Remove from heat and stir in the Parmesan, butter, salt, and pepper.

Sauté the Mushrooms

In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for about 5 minutes until they are browned and tender. Stir in the garlic and thyme, cooking for an additional 2 minutes, then season with salt and pepper.

Combine and Serve

Spoon the creamy polenta onto plates, topped generously with the sautéed mushrooms. Garnish with extra Parmesan and thyme if desired. Serve warm.

Enjoy your Romantic Parmesan Polenta with Mushrooms, ideal for date nights or a cozy dinner in.

Pro Tips

For added flavor, you can include a splash of white wine during the mushroom sautéing process to enhance the dish further.

Ingredient Substitutions

If you're looking to cater to dietary restrictions or personal preferences, the ingredients in this recipe can be swapped with ease. For a vegan version, substitute the butter with olive oil and use nutritional yeast instead of Parmesan for a cheesy flavor. There are also excellent dairy-free alternatives to Parmesan available that can mimic the richness of the original.

Another great substitution for the polenta is to use cornmeal if you can't find polenta, although the texture may vary slightly. For the mushrooms, feel free to use any mix you have on hand—shiitake, portobello, or even dried mushrooms rehydrated in broth can all add unique flavors to your dish.

Storage and Reheating Tips

Proper storage of your Romantic Parmesan Polenta with Mushrooms can extend its life and maintain its deliciousness. Allow the polenta to cool fully before transferring it to an airtight container. It will keep well in the refrigerator for about three days. On the other hand, the sautéed mushrooms can last about the same time but may become slightly soggy as they sit.

When it comes time for reheating, add a splash of vegetable broth or water to the polenta to restore its creamy consistency. Heat gently over low heat, stirring frequently. For the mushrooms, a quick sauté in a pan with a bit of olive oil will freshen them up nicely. This ensures that both components retain their textures and flavors while you enjoy them again!

Questions About Recipes

→ Can I use water instead of vegetable broth?

While you can use water, the broth adds much more flavor, making the dish richer.

→ Is there a way to make this dish vegan?

Yes! You can substitute the Parmesan with nutritional yeast and the butter with vegan margarine.

→ What types of mushrooms work best for this dish?

I recommend using a mix of cremini, shiitake, and button mushrooms for diverse flavors and textures.

→ How can I store the leftovers?

Store the cooled polenta and mushrooms separately in airtight containers in the fridge for up to 3 days.