In a large pot, bring water or vegetable stock to a boil. Gradually whisk in the polenta to prevent lumps.

Reduce the heat to low and cook the polenta, stirring frequently, for about 15-20 minutes until thick and creamy.

In a small pan, melt butter and sauté the minced garlic until fragrant. Stir it into the polenta.

Add Parmesan cheese, fresh herbs, salt, and black pepper. Mix well to combine.

Serve hot as a side dish or let it cool and set for slicing if desired.