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 heavy cream; Salt to taste; 2 tablespoons butter; 2 cups assorted mushrooms, sliced; 2 tablespoons olive oil; 1 tablespoon truffle oil; 2 cloves garlic, minced; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Comfort Food

I absolutely love making creamy polenta with truffle mushrooms; it’s like a warm hug in a bowl! Each spoonful is rich and comforting, with the earthy aroma of truffles elevating the dish to something truly special. The process is surprisingly easy, and I’ve found that dedicating the right amount of time to stir the polenta makes all the difference in achieving that perfect, creamy consistency. Trust me, once you try this dish, it’s going to become a favorite for cozy nights in or dinner parties.

Created by

Ainsley Harper

Last updated on 2026-01-07T12:46:13.717Z

When I first experimented with polenta, I was thrilled to discover how versatile it could be. The creamy texture of the polenta melts in your mouth, especially when paired with the luxurious taste of truffle-infused mushrooms. I found that slowly stirring the polenta while adding broth really helped to achieve that silky finish that I adore. This dish has quickly become a staple in my home for both everyday dinners and special occasions.

What I particularly love about this recipe is its ability to adapt to different ingredients. Sometimes I’ll add sautéed greens or a touch of Parmesan for added flavor. Each time, the outcome remains delicious and consistently creamy. If you're looking for a comforting recipe that impresses, this one is a winner!

        Why You'll Love This Recipe
        Rich and creamy texture that warms the soul
Earthy truffle flavor that elevates the dish
Easily customizable with additional toppings
Perfect as a side dish or a main course

      

Mastering Polenta Texture

Achieving the perfect creamy polenta is all about the technique. It’s essential to whisk the polenta into the broth gradually to avoid clumping. Use a whisk rather than a spoon at the beginning to get a smooth mixture. As the polenta cooks, it will start bubbling and thickening—this is the time to keep stirring consistently for about 15 minutes. If you notice it getting too thick, adding a bit more broth can help maintain that luxurious creamy consistency.

Don’t skimp on the heavy cream and butter! These ingredients are crucial for achieving the rich, velvety texture that makes this dish comforting and indulgent. The butter also adds a subtle flavor that complements the earthiness of the truffles. After adding these, you want to remove the polenta from heat when it’s glossy and slightly loose, as it will continue to thicken as it cools.

The Importance of Mushroom Selection

When it comes to the truffle mushrooms, the type of mushrooms you choose can greatly influence the flavors of the dish. Assorted mushrooms like cremini, shiitake, or oyster can provide a wonderful depth of flavor. Aim for about 2 cups total and make sure to slice them evenly for consistent cooking. When sauteing, you want them to be golden brown and tender—this usually takes about 5-7 minutes over medium heat, so watch closely to avoid overcooking that can lead to a rubbery texture.

The truffle oil is a game-changer, and a little goes a long way. I recommend using high-quality truffle oil for the best flavor, and adding it at the end of cooking ensures that its aroma remains potent. If you don’t have truffle oil, you can use a blend of olive oil with a sprinkle of finely chopped truffles, or adjust with fresh herbs like thyme or rosemary to elevate the mushroom dish while keeping it delightful.

Ingredients

Gather these delicious ingredients for the creamy polenta with truffle mushrooms:

For the Creamy Polenta

1 cup polenta
4 cups vegetable broth
1/2 cup heavy cream
Salt to taste
2 tablespoons butter

For the Truffle Mushrooms

2 cups assorted mushrooms, sliced
2 tablespoons olive oil
1 tablespoon truffle oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

With these ingredients ready, you're set to create a comforting dish!

Instructions

Let's walk through the steps to make this creamy delight:

Prepare the Polenta

In a saucepan, bring the vegetable broth to a gentle boil. Gradually whisk in the polenta. Reduce the heat to low and cook, stirring constantly, until the mixture thickens, about 15 minutes. Stir in the heavy cream, butter, and season with salt to taste.

Sauté the Mushrooms

In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and garlic, cooking until the mushrooms are golden and tender, about 5-7 minutes. Stir in the truffle oil and season with salt and pepper.

Assemble the Dish

Serve the creamy polenta in bowls, topped with the sautéed truffle mushrooms. Garnish with chopped parsley for a fresh finish.

Now you can enjoy your delightful creamy polenta with truffle mushrooms!

Pro Tips

For an extra touch, consider finishing the dish with shaved Parmesan or a sprinkle of black truffle salt to enhance the flavors even more.

Storing and Reheating

If you have leftovers, store the polenta and mushrooms separately in airtight containers in the refrigerator for up to 3 days. This prevents the polenta from absorbing too much moisture and becoming gummy. Reheat the polenta gently on the stovetop with a splash of broth or cream over low heat, stirring until warmed through. The goal is to restore that creamy consistency without overheating, which can cause it to further thicken.

The mushrooms can be reheated in a skillet over medium heat with a drizzle of olive oil until warmed through. Be cautious not to over-sauté them, as they can become mushy. Adding a fresh sprinkle of parsley before serving can lift the dish and bring back some of the fresh flavor and color.

Customizing Your Dish

This creamy polenta dish is a versatile canvas! If you want a vegetarian or vegan option, swap the heavy cream for coconut milk or almond milk, and use vegan butter. You can also add cheese—Parmesan or Pecorino Romano mix beautifully into the polenta for an extra creamy texture and umami flavor. Consider mixed toppings like sautéed spinach or caramelized onions to enhance the dish further.

For a more substantial meal, feel free to add a protein component. Grilled chicken or sautéed shrimp pairs wonderfully with the truffle mushrooms and creamy polenta. It’s an elegant option for dinner parties, providing nutritional balance while keeping the comforting essence of the dish intact.

Questions About Recipes

→ Can I use instant polenta?

Yes, you can use instant polenta, but adjust the cooking time according to package instructions for best results.

→ What can I substitute for truffle oil?

If you don't have truffle oil, a drizzle of good quality olive oil can also work, but the flavor will be different.

→ Can I make this dish vegan?

Absolutely! Substitute the heavy cream with coconut cream and use vegan butter for a delicious vegan option.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth.