Start by slicing the mushrooms and mincing the garlic. Heat a large skillet over medium heat and add olive oil. Once hot, toss in the mushrooms and let them cook for about five minutes, stirring occasionally. As they start to brown, add the minced garlic and dried thyme. Cook for another three minutes until fragrant. Set aside.
In a large saucepan, bring the vegetable broth and coconut milk to a gentle simmer over medium heat. Stir occasionally to prevent any separation.
Slowly whisk in the cornmeal while stirring continuously to prevent lumps. Reduce the heat to low and keep stirring frequently. The mixture will begin to thicken within five minutes.
Let the polenta cook for about 20 minutes, stirring often. If it gets too thick, add a little extra warm vegetable broth to loosen it up. You’re looking for a smooth, creamy consistency.
Once the polenta is thick and creamy, stir in the sautéed mushrooms and garlic. Mix well, then add nutritional yeast, salt, black pepper, and red pepper flakes if using.
Give the polenta a taste and adjust seasoning as needed. If it’s too thick, add a splash of coconut milk. If you want a stronger cheesy flavor, mix in a bit more nutritional yeast.
Spoon the creamy mushroom and garlic polenta onto plates or into bowls.
