Mains · 4 Ingredients
Thyme Mushroom Polenta
Just four principal ingredients for a satisfying vegan dish.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Bring stock to a boil and whisk in instant polenta. Stir continuously and cook according to the packet, usually 3–5 minutes.
- Clean and slice mushrooms; cook in a hot pan with a splash of water for 7–9 minutes until their liquid evaporates and they brown.
- Add thyme to the mushrooms for the last minute and stir.
- Spoon creamy polenta into bowls, top with thyme mushrooms and serve immediately.
- Before serving, check: Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- This recipe uses four listed main ingredients. Measure all four first; a little cooking water, if needed, only adjusts texture.
- Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water.
- Rest cooked grains covered for a few minutes, then fluff with a fork. Avoid excessive stirring if you want separate grains.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.