Creamy Polenta with Roasted Mushrooms & Thyme

Polenta is comfort food. It's soft, creamy, and deeply soothing. Topped with roasted mushrooms and thyme, it becomes a proper dinner. This is what I make when I want something warm and filling that feels like a hug. It's naturally gluten-free and can be vegan if you use olive oil instead of butter.

Ingredients (Serves 2):

• 500g mushrooms (chestnut, Portobello, or a mix), sliced
• 2 tbsp olive oil
• 2 sprigs fresh thyme (or ½ tsp dried)
• Salt and pepper
• 100g polenta (cornmeal)
• 500ml water or vegetable stock
• A knob of butter or drizzle of olive oil
• 30g Parmesan or nutritional yeast (optional)

Method:

1. Preheat oven to 200°C (180°C fan). Line a baking tray with parchment.
2. Toss the mushrooms with the olive oil, thyme leaves, salt, and pepper. Spread in a single layer on the tray.
3. Roast for 20–25 minutes, until golden and slightly crispy at the edges.
4. Meanwhile, bring the water or stock to a boil in a medium saucepan. Slowly whisk in the polenta in a steady stream.
5. Reduce heat to low and cook, stirring frequently, for 5–10 minutes until thick and creamy. (Instant polenta takes 5 minutes; traditional takes longer—check the packet.)
6. Stir in the butter or olive oil, and Parmesan if using. Season with salt and pepper.
7. Spoon the polenta into bowls. Top with the roasted mushrooms and any juices from the tray.

Why it's gut-friendly: Polenta is made from cornmeal, which is gluten-free and easy to digest. Mushrooms are a prebiotic food, feeding good gut bacteria. Thyme is anti-inflammatory and supports digestion.