Step 1

Preheat oven to 425°F.

Step 2

Grease a baking sheet. Prepare oyster mushrooms. Toss with 1 tbsp extra-virgin olive oil. Then toss with 1/2 teaspoon salt. Place the mushrooms on a greased baking sheet Roast for 20 minutes. Halfway through the cooking time, flip and rotate them so they cook evenly, preferably with a metal spatula.

Step 3

Approximately 10 minutes after putting the mushrooms in the oven, start the polenta. Mix the organic polenta, dried thyme if using (not fresh), water, vegetable broth, plant-based milk, 1 teaspoon sea salt, pepper, butter, 1/2 tablespoon olive oil, and nutritional yeast in a saucepan with high sides. Let it come to a gentle boil.

Step 4

Stir frequently at the beginning with a wooden spoon and make sure polenta is not sticking to the bottom of the saucepan. Simmer and stir occasionally. Cover the pot if the polenta starts sputtering. Polenta is ready when it starts to pull away from the sides of the pan, in approximately 10 to 30 minutes, depending on the polenta you have. If using fresh thyme, stir it in immediately before serving. For the polenta I use, it usually takes 10-15 minutes.

Step 5

Take the mushrooms out of the oven before they get crispy, drizzle red wine vinegar on them and toss them in the pan.

Step 6

Taste for seasoning and adjust salt as desired. Serve polenta in bowls and top with roasted mushrooms and a sprig of thyme for each bowl. If desired, top with vegan Parmesan (not included in calorie count).