Make the Polenta: In a large saucepan, bring the water or vegetable broth and salt to a boil. Gradually whisk in the polenta, reducing the heat to low. Continue to whisk constantly to prevent lumps. Simmer the polenta, stirring frequently, until it thickens and begins to pull away from the sides of the pan, about 30-40 minutes. Stir in the butter and Parmesan cheese until well combined. Keep warm.

Prepare the Mushroom Topping: While the polenta cooks, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté until they begin to brown, about 5-7 minutes. Add the garlic and continue to cook for another 1-2 minutes, until fragrant. Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium and simmer until the liquid is reduced by half. Stir in the thyme and season with salt and pepper to taste.

Assemble the Dish: Spoon the creamy polenta onto plates or a serving dish. Top with the sautéed mushroom mixture and crumbled Gorgonzola cheese. Garnish with chopped parsley.