Creamy Polenta with Oyster Mushrooms

Polenta:

Bring liquid to boil with the thyme sprig. Slowly add the polenta, whisking slowly. Whisk constantly for 15 minutes until creamy. Remove the thyme sprig. Stir in the butter.

Mushrooms:

In a large saute pan, fry the garlic and thyme in the butter and oil. Add the mushrooms and cook for about 8 minutes until nicely browned. Remove from heat and add the lemon. Remove the thyme.

To plate:

Lay the polenta in a shallow bowl. Top with the mushrooms. Top with chopped brazil nuts, some fresh thyme leaves, a pinch of Maldon sea salt and a drizzle of extra virgin olive oil.