Love a savoury breakfast? This creamy spinach polenta with thyme mushrooms is the perfect way to start the day.

Ingredients

¾ cup instant polenta
1 cup water (or veggie stock)
1 cup plant based mylk
pinch of salt
2 tsp Coconut Oil
150g mushrooms (aprox 3 cups), sliced
5 fresh thyme springs
2-3 handfuls of baby spinach
handful of fresh basil, chopped
chilli to served

Method

Add water, mylk and a good pinch of salt to a medium sized pot and bring up to a boil.
While the water/mylk is coming up to temperature heat a frying pan over a medium heat and add the coconut oil. Chop your mushrooms and add to the pan along with the leaves of a few sprigs of thyme. Season with cracked pepper and a little salt. Toss occasionally but make sure to concentrate on your polenta pot!
Once your water and mylk are boiling add your polenta in a steady stream while you whisk vigorously. Continue whisking adding another cup of water to thin. The polenta is ready when it leaves the side of the pot but is still runny - approximately 10 mins. When the polenta is almost ready add the baby spinach and stir through until wilted.
Divide the polenta between two bowls and top with mushrooms, fresh basil, fresh chilli and cracked pepper. Enjoy!

Original recipe by: BY EMILY WILLIAMSON

Article by Loving Earth Holistic Kitchen

Loving Earth is an Australian brand that offers a delicious range of raw chocolate products, healthy snacks, nutrient-dense superfoods and a whole lot more. The Loving Earth ethos is based around three central concepts: their products need to be Healthy, Sustainable and Fair.