• In a medium pot over medium heat add the polenta, low fat cream cheese, milk, vegetable broth, nutritional yeast, thyme sprigs and a dash of salt. Mix to incorporate the cream cheese into the liquid and cook until it begins to boil.
• Turn heat to medium-low and cook until tender, about 10 minutes, stirring once in a while to avoid sticking at the bottom of the pan. Cook until the polenta is tender, creamy but consistent (not liquidy).
  
• Meanwhile, cook the egg in boiling water for 6 minutes and 30 seconds for a very jammy egg or 7 minutes for a slightly firmer egg.
• Meanwhile, slice mushrooms and reserve. Chop as finely as you can the sun dried tomatoes (almost like a paste) and the basil leaves.
• Place tomatoes and basil in a small bowl with water and a dash of salt and mix. Reserve until needed.
• Heat a large pan over high heat. Add olive oil and sliced mushrooms and cook until reduced and golden brown. Then add the vinegar, some salt and black pepper per taste.
• Add black pepper per taste to the polenta. Pick out the thyme sprigs.
• Serve polenta topped with mushrooms and jammy egg. Finish with the basil and tomato topping.
  

Optional extra

• If you'd like a little 'crunch' to the dish add a small portion of pickles/gherkins (mini or normal size!)