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.
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.
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.
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