Creamy Thyme Polenta with Baked Thyme & Sage Zucchini, Curry Leeks & Avocado

Bored of Quinoa? Rice? Looking for a change? 

Polenta is a great cornmeal dish that can be enjoyed in a variety of ways... from boiled to baked to fried to grilled.

It can be made salty or sweet... Into a cake, a porridge, a little side dish.

& It is gluten free.

Polenta... ±25mins cook time

Baked veggies... ± 35mins cook time


Now, what do you need to make this creamy thyme polenta?

  • 1 cup Polenta
  • 4 cups of Water
  • 1/3 cup Almond milk
  • 3 tbsp dry or fresh Thyme 
  • 3 tbsp vegetable broth powder (or instead of 4 cups of water, 2 cups of water and 2 cups of vegetable broth)
  • 1 tbsp Olive oil
  • 1 tsp Sea Salt (adjust to taste)
  • 1 tsp White pepper 


  • Place your water in a pot & bring to boil (while waiting for the water to boil, you can wash your zucchini and leek, and cut both to prep for baking)
  • Once the water is boiling, pour your polenta in (and if you are using liquid vegetable broth, add in your vegetable broth now)
  • Mix well, mix often until the polenta begins to thicken 
  • As it thickens, add in your fresh thyme, olive oil, white pepper, and almond milk and salt
  • Then once it has thickened well, bring down the heat to medium
  • It will take about 20mins to cook 
  • To check if it is done, taste the polenta and if it is no longer granular but rather smooth and creamy, it's done. 

Now, for the baked veggies.


  • 1 zucchini
  • 1 leek
  • Thyme 
  • Sage
  • Curry 
  • Olive oil
  • Salt
  • Black pepper 
  • Piment de cayenne (optional)


  • Preheat the oven @200C
  • Wash both the leek and the zucchini
  • Cut your zucchini in half length wise, and then cut half moon shaped pieces
  • Cut your leek also in half length wise and rise again, making sure there is no sand between the different leek layers, then cut in half width wise
  • On a baking tray, place a parchment paper, and lay down all your vegetables as seen in the picture above 
  • Drizzle your olive oil, sprinkle your salt, pepper, thyme, sage, curry
  • On one or two pieces of the leeks, you can sprinkle curry instead of thyme and sage if you'd like to change it up a little 
  • Bake @200C for 35-40mins until golden brown 

To make your bowl,

Place some creamy polenta with a side of veggies, sprinkle some spirulina and mix of seeds (pumpkin sunflower, poppy, lin seeds)

Add avocado seasoned with lemon and a pinch of salt 

And enjoy putting such wonderful, whole ingredients into your body.

XOXO all my love, Sarah