Heat 750ml water in a saucepan and then add the polenta a little at a time, stirring as you go. Once thickened, add butter and parmesan, then transfer to an oven proof dish and top with gorgonzola
Bake the dish at 200ºC just until the cheese has melted. Chop the mushrooms, shallots and garlic, then fry the mushrooms until slightly broken down, add the shallots and then add the garlic and thyme leaves
Add port, the vegetable stockpot and 50ml water, then cook down until most of the liquid has evaporated. Finish with fresh parsley, then spoon over the baked polenta, serve with extra parmesan and basil and enjoy!