Fill a medium sized saucepan with 3 cups of water, place over medium heat and bring to boil. Pour in instant polenta and using a whisk stir vigorously. Reduce heat and simmer for a further 5 minutes, whisking continuously.

Remove polenta from heat and add ricotta, parmesan, salt and pepper, stirring to combine. Cover with lid and set-aside.

Pour olive oil into a medium sized frypan over high heat, and add portobello mushrooms. Cook for 4 minutes on both sides or until cooked through.

Divide polenta into two bowls. Top with mushrooms, goats cheese and drizzle with Bare Bones® Red Wine Jus with Rosemary and Thyme. Garnish with sprig of thyme and serve immediately.