Pour the water into a deeper cast iron or nonstick pot, add the salt and place on medium fire.
When the water begins to simmer, add the cornmeal, whisking constantly to homogenise but also to avoid lumps. The polenta will begin to thicken fairly quickly. Whisk or stir it fairly often. It may form a crust which is absolutely fine.
Preparing the mushrooms
While polenta cooks, place a pan over medium fire, add a good drizzle of olive oil, then add the crushed and finely chopped garlic. Allow it to cook for 1 minute.
Add the sliced mushrooms. Cook for about 10-12 min till they begin to brown on all sides. Season to taste and garnish with some finely chopped dill.
When the polenta is ready dish it out into the desired individual plates or onto one big serving plate and top with the mushrooms. Sprinkle some crumbled vegan cheese and serve while warm.
Notes
Tips:I recommend you add the cornmeal little by little as you will need to learn about how this behaves. Some will absorb a lot more water than others. If you have added too much cornmeal (polenta flour as I call it) do not worry, put the kettle on, boil some water and add to the polenta until you get the consistency you wish. For this dish, I like the polenta quite runny.