Start by boiling the water or broth in a larger saucepan. I use a half of each to give it a little more flavor. Add a good pinch of salt to the liquid. Once boiling, slowly whisk in the polenta. Stir for about a minute until it thickens up. Then reduce heat to low and cook for 20 minutes, stirring occasionally. Add more liquid if it gets too thick. I usually add up to another cup.
While the polenta is cooking, start the mushrooms. In a skillet, heat 1 tbsp of butter. Add the mushrooms, coat, then allow to cook. Try not to stir the mushrooms too much. Cook for about 7 minutes, until soft. Stir through a good pinch of salt and the freshly chopped herbs. Cook for another minute then turn off the heat.
Once the polenta is creamy and cooked, stir through 1 tbsp of butter or a vegan butter. You can also stir in some cheese, parmesan in delicious in it, or leave it as is.
Spoon a large couple spoonfuls of polenta out and split the mushrooms evenly over 2 dishes. I like to sprinkle a little more fresh parm on top to serve.