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!