Creamy polenta with spinach and olives

Place the water into a medium sized pot; add the salt, pepper, garlic, thyme and cumin. Bring up to the boil and then add the polenta. Whisk, reduce heat and simmer for 5 – 10 minutes, or until the polenta is soft. Using a hand held blender, blend the polenta until it is pale and smooth. You can add some more water at this point, depending on how thick or runny you want the polenta. Mix in the coconut oil, lemon zest and deactivated yeast. Taste for seasoning, add more salt and black pepper if needed, and even a squeeze of fresh lemon juice if you deem necessary. Stir the spinach through the polenta, spoon into a serving dish, and top with crumbled feta and olives. Enjoy!