Creamy Polenta with Mushrooms, Greens & Beans

Creamy Polenta with Mushrooms, Greens & Beans is a warm, simple dish you can make any night.

introduction — Creamy Polenta with Mushrooms, Greens & Beans

This creamy polenta mix feels cozy and fills you up. It pairs soft cornmeal with savory mushrooms, leafy greens, and beans for protein and texture.

If you want a bright, fresh side to go with it, try this vegetarian chopped power salad with creamy cilantro dressing for contrast.

why make this recipe — Creamy Polenta with Mushrooms, Greens & Beans

Make this dish when you want comfort and good nutrition in one pan. It is quick to prepare and works for weeknights or a simple dinner for friends.

The beans add plant protein and fiber, which helps with fullness and recovery. For more on recovery and nutrition, see these muscle recovery tips.

how to make Creamy Polenta with Mushrooms, Greens & Beans

Follow simple steps and you will have a rich, creamy base with a bright topping. Cook the polenta slowly and stir well for smooth texture.

For ideas on what to serve alongside, check these side meal ideas to offer with frittatas.

Ingredients: Creamy Polenta with Mushrooms, Greens & Beans

• 1 cup polenta
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 cups mushrooms, sliced
• 2 cups greens (spinach or kale)
• 1 can beans (cannellini or kidney), drained and rinsed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Parmesan cheese for serving (optional)

Directions: Creamy Polenta with Mushrooms, Greens & Beans

1. In a pot, bring vegetable broth to a boil. Gradually whisk in the polenta, reduce the heat, and cook until thickened, stirring frequently, about 20 minutes.
2. Stir in the heavy cream and season with salt and pepper. Keep warm.
3. In a skillet, heat olive oil over medium heat. Add garlic and mushrooms, cooking until mushrooms are tender.
4. Add greens and cook until wilted. Stir in the beans and heat through.
5. Serve the creamy polenta topped with the mushroom, greens, and bean mixture, and sprinkle with Parmesan cheese if desired.

how to serve Creamy Polenta with Mushrooms, Greens & Beans

Serve the polenta hot in shallow bowls. Spoon the mushroom and bean mix on top so each bite has a little of everything.

Garnish with Parmesan and a drizzle of olive oil. Add lemon zest or chili flakes if you like a fresh or spicy note.

how to store Creamy Polenta with Mushrooms, Greens & Beans

Cool leftovers to room temperature then store in an airtight container in the fridge. Eat within 3–4 days.

To reheat, add a splash of broth or water and warm on low while stirring to bring back creaminess.

tips to make Creamy Polenta with Mushrooms, Greens & Beans

• Stir polenta often to avoid lumps and sticking.
• Use low heat for slow, even cooking and a smooth texture.
• If the polenta thickens too much, thin with hot broth or water.
• For more bean ideas in simple dishes, see this tuna melt with white beans for inspiration.

variation (if any) — Creamy Polenta with Mushrooms, Greens & Beans

• Make it vegan: use coconut milk or a plant cream instead of heavy cream and skip Parmesan.
• Swap mushrooms for roasted squash or sautéed bell peppers.
• Use different beans like black beans or chickpeas for varied flavor.

FAQs — Creamy Polenta with Mushrooms, Greens & Beans

Q: Can I use water instead of vegetable broth?
A: Yes. Broth adds more flavor, but water works. Add salt and a little butter or oil to boost taste.

Q: Can I make polenta ahead of time?
A: Yes. It firms when cool. Reheat with liquid and stir until smooth.

Q: Where can I buy polenta or coarse cornmeal?
A: You can buy it online or at grocery stores. Buy it here.

Q: Can I freeze this dish?
A: You can freeze the mushroom-bean topping, but polenta changes texture after freezing. Reheat and add extra liquid when using.

Creamy Polenta with Mushrooms, Greens & Beans

A warm, creamy dish combining polenta with savory mushrooms, leafy greens, and protein-rich beans.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Italian

Servings 4 servings

Calories 400 kcal

Ingredients

  

For the Polenta

• 1 cup polenta
• 4 cups vegetable broth
• 1 cup heavy cream

For the Topping

• 2 cups mushrooms, sliced
• 2 cups leafy greens (spinach or kale)
• 1 can beans (cannellini or kidney), drained and rinsed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Parmesan cheese for serving (optional)

Instructions

 

Preparation of Polenta

• In a pot, bring vegetable broth to a boil.
• Gradually whisk in the polenta, reduce the heat, and cook until thickened, stirring frequently, about 20 minutes.
• Stir in the heavy cream and season with salt and pepper. Keep warm.

Topping

• In a skillet, heat olive oil over medium heat.
• Add garlic and mushrooms, cooking until mushrooms are tender.
• Add greens and cook until wilted.
• Stir in the beans and heat through.

Serving

• Serve the creamy polenta topped with the mushroom, greens, and bean mixture, and sprinkle with Parmesan cheese if desired.

Notes

Stir polenta often to avoid lumps and sticking. Use low heat for slow, even cooking and a smooth texture. If the polenta thickens too much, thin with hot broth or water.

Keyword Comfort Food, Healthy Recipe, Mushrooms, Polenta, Vegetarian