Into a large skillet over medium-high heat, add the Olive Oil (1 dash). Add the Cremini Mushroom (24 ounce) and cook them for 3-5 minutes, stirring occasionally, until they start to soften and release their liquid.
Add the Garlic (3 clove) and let it soften and get fragrant for another minute. While it all cooks, season generously with Dried Parsley (1/2 teaspoon), Dried Basil (1/2 teaspoon), Salt (1 pinch), and Ground Black Pepper (1 pinch).
Add the Red Wine (1 cup) and let the mushrooms absorb it for 5 minutes.
Add the All-Purpose Flour (2 teaspoon) and Vegetable Stock (1 cup) and stir well. Let mixture simmer and thicken for 15 minutes.
Pour Water (6 cup) into a large saucepan and bring it to a boil. Slowly pour in the Polenta (2 cup), stirring as you go so that it doesn’t lump up. Keep stirring while it cooks for about 2-3 minutes, until it is thick.
Take the polenta off the heat and stir in the Butter (1/4 cup), Heavy Cream (1 tablespoon), and Salt (1 pinch) for seasoning.
Scoop the polenta into bowls and spoon the mushrooms over the top. Sprinkle with Fresh Thyme (2 sprig) and serve immediately. Enjoy!