Instructions:

1. Bring water and salt to a boil. Then, pour polenta into boiling water, whisking constantly.

2. Reduce heat to low and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 15-20 minutes. Turn off the heat and add butter, nutritional yeast and parmesan cheese. Stir until melted.

3. Meanwhile, heat up olive oil. Add mushrooms, pinch of salt, pepper, thyme and sautee until mushrooms are golden, about 5-6 minutes.

4. Add in Pomi Chopped Tomatoes and white wine. Bring the mixture to a simmer and cook until the wine is mostly reduced, about 5-7 minutes. season with salt and black pepper.

5. Divide between bowls and garnish with fresh thyme and parmesan cheese.