In a medium pot over medium heat add the polenta, low fat cream cheese, milk, vegetable broth, nutritional yeast, thyme sprigs and ½ tsp 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 ¼ tsp of salt and mix. Reserve until needed.

Heat a large cast iron pan over high heat. Add olive oil and sliced mushrooms and cook until reduced and golden brown. Then add the vinegar, ½ tsp of salt and black pepper per taste. Mix and cook until the spinach wilts down but it still has a bright color.

Add black pepper per taste to the polenta. Fish out the thyme sprigs.

Serve polenta topped with spinach, mushrooms and jammy egg. Finish with the basil and tomato topping.