Speedy Lunch/Dinner - Recipe 2: Polenta with Sauteed Mushrooms and Soft Goats Cheese

I just made this for lunch - quick and delicious! Make sure you buy a pre-cooked polenta and it will take app. 5 minutes to cook it. Again, if you make this for dinner one day, it also does well as a lunch the day after so make sure you make enough so you can bring it to work.

Serving 4:
1 ½ cups polenta
Vegetable bouillon (you will probably need about 1 liter for this quantity of polenta)
400-500 g mushrooms (you can use whatever type you prefer - i tend to mix chestnut and oyster)
2 tblsp olive oil
1-2 cloves of garlic - crushed
½ bunch lemon thyme or a good handful flat leafed parsley - finely chopped
Salt & pepper
150 g goats cheese

Polenta
Bring ½ liter of vegetable bouillon to the boil in a pot. Stir in 1 cup of pre-cooked polenta flour. Keep stirring until it reaches a thick consistency - you will likely need to add further water/bouillon until you get the right consistency. If you like it on the softer side keep adding liquid until it reaches a consistency you like.

Sauteed Mushrooms
Put olive oil and garlic in a hot pan.

Once the garlic has fried for a bit put in the mushrooms and turn the heat to medium. Stir until they are cooked. Add in flat leafed parsley or lemon thyme and season with salt and pepper.

Serving
Spoon up polenta and put 2-3 slices of soft goats cheese and mushrooms on top. Enjoy!