Either soak the djon djon mushrooms in 8 cups of water or boil over low heat for about 10 minutes. Strain mushroom, reserve water and discard of mushrooms.
In a pot of heavy bottom saucepan, over low to medium heat, add oil and the next 6 ingredients. Sauté for about 2 minutes, add the water from the djon djon and bring to a boil. Adjust seasoning. Slowly add cornmeal/polenta while stirring gently. Add thyme sprig. Cook for 20 to 25 minutes while stirring occasionally.
Once the water has evaporated, check to see if the cornmeal/polenta is fully cooked. It should have a very soft texture. If not, add water and continue to cook until polenta is fully cooked and most of the water has evaporated. Adjust taste. Remove thyme and cloves before serving. Serve hot
1 tablespoon ground spice mix can be substituted if you don’t want to use individual spices. Add djon djon in cube form (Maggi Djon Djon) if preferred. Be aware that the cubes already have salt, only add additional salt if preferred.A coarser cornmeal will take longer to cook. Add ground flaxseed to help with the consistency. You can also soak djon djon is vegetable broth or chicken broth is preferred. Always remember to strain before cooking. You may also need to strain the djon djon liquid twice. Use a wooden spoon to stir the polenta but it is not recommended.