Directions

1. Mushrooms: 

   In a large frying pan, heat the olive oil over medium-high heat. 

   Once shimmering, add the thinly sliced mushrooms. Sauté them until they are golden brown, which should take about 5 minutes. 

   Season the mushrooms with salt and pepper, and ensure they are evenly browned by tossing them occasionally.
   

   Next, reduce the heat to medium and introduce the pine nuts, thyme leaves, chopped sage, and crushed garlic to the pan. 

   Continue to cook this mixture for an additional 2-3 minutes or until the mushrooms are tender and the herbs aromatic.

2. Polenta: 

   In a separate medium-sized pot, bring 500ml of water to a rolling boil. Slowly pour in the fine polenta, while simultaneously whisking to prevent any lumps from forming. This whisking should be consistent for the first 2-3 minutes.
   

   Season the polenta mixture with salt. Continue cooking for 8 more minutes, stirring occasionally. By the end of this time, your polenta should be thick, creamy, and smooth.

3. Serving: 

   Divide the creamy polenta evenly between two serving bowls. Top each bowl with the mushroom mixture. 

   Drizzle a bit of olive oil over the top and garnish with reserved thyme leaves. For an added touch, sprinkle a pinch of salt and pepper according to taste.