To cook polenta, combine milk and vegetable stock in a saucepan and bring to a gentle boil. Add polenta and whisk for a few seconds to ensure there are no clumps. Stir in garlic powder, season with salt & pepper, cover with a lid and turn the heat down to medium low. Simmer polenta for 8-10 minutes, stirring continuously, until it’s just starting to thicken. Stir in nutritional yeast flakes within the last 2 minutes of cooking. Turn the heat off and let polenta ‘sit’ on the hob for a few minutes to absorb all the liquid. *If you prefer your polenta a little thinner, add water, a little at a time, to achieve the desired consistency.
Whilst polenta is cooking, heat up the olive oil in a pan. When the oil is hot, add sliced mushrooms, garlic powder, salt & pepper and sautee for 8-10 minutes until the mushrooms are crispy.
Transfer the polenta into a bowl, top with sautéed garlic mushrooms, micro herbs/greens, sliced avocado and a generous sprinkle of shelled hemp seeds.