Step 1

Warm up the oven to 220° C / 425° F (if using fan setting, decrease the temp to 200° C / 390° F) and grab a large baking dish.

Step 2

Combine 1½ tbsp of olive oil, 4 tbsp balsamic vinegar, 1 tbsp maple syrup, a grated garlic clove, fresh or dry thyme, ½ tsp smoked paprika and 2 tbsp of soy sauce (or tamari) in a small bowl. Mix well and set aside.

Step 3

Place sliced mushrooms in the baking dish and put into the oven for about 10-15 minutes - until the mushrooms release their natural juices and most of these juices evaporate.

Step 4

If you like garlic, you may want to roast a whole head of garlic alongside the mushrooms to blend into the polenta later. Cut the top of the garlic head off to expose the cloves, drizzle with a little oil, wrap in kitchen foil and pop on the oven shelf next to the dish with mushrooms. Roast until tender, about 25 minutes.

Step 5

Stir balsamic marinade through partially-cooked mushrooms and return the dish into the oven for another 10 minutes, giving them a stir halfway through. When done, the mushrooms should be fully cooked and there should be a bit of thickened marinade still left in the dish. If you want the mushrooms roasted further, lift them out of the thickened balsamic marinade and return them to the oven on their own for another 5-10 minutes - otherwise too much of the marinade will cook out.

Step 6

Combine polenta and salt in a measuring jug.

Step 7

Add 1 liter and 200 ml (5 cups) of water or a mixture of water and plant milk (1-2 cups of oat milk or almond milk works nicely) to a heavy based pan with a lid. If using using roasted garlic, squeeze roasted cloves into a blender and blend with some of the liquid before adding to the pot.

Step 8

Cover the pot with a lid and allow the liquid to come to a simmer.

Step 9

Pour in polenta in a slow and steady stream to the middle of the simmering liquid while whisking the whole time.

Step 10

Carry on whisking for a few minutes, just until the mixture thickens. Decrease the heat to a minimum, cover the pot with a lid and set the timer to about 5 minutes.

Step 11

Give polenta a good whisk, cover and carry on cooking for another 15 minutes, stirring well every 3-5 minutes.

Step 12

Once ready, switch the heat off and allow the pot to sit there, covered, for 5 more minutes.

Step 13

Finally, stir in vegan butter and nutritional yeast. Adjust consistency by adding a touch more liquid if you prefer it runnier, season to taste and serve topped with balsamic mushrooms and their juices.