Breakfast Mushroom Bowl

Line a small baking tray with greaseproof paper.

Place a heavy base medium saucepan on medium heat, add the chicken stock and allow it to come up to a simmer. Add the quick polenta and stir through. Keep stirring while it thickens to prevent lumps from forming.

Add the fresh thyme leaves and fresh cracked pepper.

Once the polenta has turned very thick and changed to a creamy consistency (after 3-5 minutes), remove it from the heat and add the grated parmesan cheese.

Using a spatula, scrape out the polenta from the saucepan and into the lined baking tray. Spread it out to be approximately 1-2 cm thick. Place in the fridge to set for a minimum of 30 minutes.

Once chilled, slice into triangles. These can be stored in the freezer for convenience or cooked straight away.

Preheat the oven to 180°C.

Toss the triangles in extra dried polenta and place them back on the baking tray. Place the tray in the oven to crisp up for 15 minutes. Once crispy, remove from the oven and set aside to serve.

While the oven is on, place the cherry tomatoes on a small, lined baking tray and place in the oven for 10-12 minutes or until the skins start to split. Once cooked, remove and set aside to serve.