Bring water
to a gentle boil.

Add a pinch
of sea salt.

Lower the heat
and pour in the polenta
slowly, whisking continuously.

Cook over low heat
for 5–8 minutes,
stirring regularly,
until smooth and creamy.

If it thickens too much,
add a small amount
of warm water
to keep it soft.

Remove from heat
and let it rest
for 1–2 minutes.

In a separate pan,
warm olive oil
over medium-low heat.

Add the mushrooms
in a single layer.

Let them cook undisturbed
for 2–3 minutes.

Stir gently
and continue cooking
for 4–5 minutes
until soft and lightly golden.

Add a pinch of salt
and optional herbs
at the end.

Spoon the polenta
into bowls.

Top with mushrooms.

Finish with
a light drizzle
of olive oil.