Bring the vegetable stock to the boil in a wide saucepan. Whisk in the polenta and turn the heat down low straight away.
Let the polenta swell gently, stirring now and then so it stays creamy. Meanwhile, finely grate the hard cheese.
Trim the king oyster mushrooms, cut them into thick slices and strip the thyme leaves from the sprigs.
Heat the butter in a frying pan and fry the king oyster mushrooms hard until golden brown. Only add the thyme at the end so it keeps its aroma.
Fold the hard cheese into the finished polenta and season with a little pepper if needed.
Divide the creamy polenta between plates and top with the hot king oyster mushrooms. Serve immediately.
Good to know
A plate like this is pure comfort. Soft, savoury and just right when you want something easy that still feels special.
Swaps
Butter → ghee (contains only traces of lactose, can be heated to high temperatures); hard cheese → aged vegetarian hard cheese made from sheep's milk (similar protein content, often stronger in flavour); vegetable stock → homemade mushroom stock (usually more flavourful, often fewer additives); king oyster mushrooms → oyster mushrooms (also contain fibre, easy to cook with)
Allergens
Contains milk from the butter and hard cheese. The dish is gluten-free, usually suits children well if the stock is mild, and is fine during pregnancy if you use pasteurised dairy and well-cooked mushrooms.
