Creamy Polenta and sauteed mushrooms

Bring the water and the almond milk to boil in a pot

Pour le polenta gently into the pot

Lower the heat to low and misk energetically, continually using a whisk

Add in your thyme, oregano, salt

Stir continuously for 5 minutes to avoid lumps

After 5 minutes, remove from the heat, and pour your polenta in 2 bowls to serve

If possible, in a second pan, cook your lentils at the same time as the polenta, to save time

Start with cold water, pour 100g of lentils in 500ml of cold water (do not salt the water, this hardens the lentils)

Bring to a boil, then lower the heat to medium and cook for 15 minutes (check the packaging in case a different timing is specific)

When ready/cooked, drain the lentils and garnish your creamy polenta with a layer of lentils

In a pan, add olive oil

Once the oil is hot (not smoking), add the finely chopped garlic, and the washed and sliced mushrooms

Add salt and pepper to taste

Cook for 10 minutes, stirring occasionally to make sure your mushrooms don't stick to the pan

Meanwhile, wash and chop your fresh parsley

Once the mushrooms are tender, turn off the heat

Finally, pour over your polenta &lentils, and garnish with fresh parsley, hemp seeds (or other seeds / nuts for crunchiness), and add a pinch of lemon juice

Bon appétit!