In a large frying pan, heat the oil and add the garlic. Add the mushrooms and cook for 3-5 minutes until turning golden brown but still retaining some bite. Season well with salt and black pepper, then remove from the heat and set aside.

Bring the nut milk, water and stock powder to the boil in a large-ish saucepan. When it is boiling vigorously, remove from the heat, stir vigorously to create a 'whirlpool', then pour in the polenta in a steady stream, stirring constantly.

Return the pan to a gentle heat, then continue to stir for a further 1 minute. Remove from the heat again, stir in the margarine and thyme, and season well with salt and black pepper.

Plate up by dividing the polenta between two plates, smoothing it into circles, and topping with the mushrooms. Sprinkle with a little remaining thyme.