In a large saucepan, bring the water to a boil over high heat. Reduce heat to a simmer and add the cornmeal and salt to taste, stirring constantly. Cook, stirring, until thick, about 20 minutes. During the last 5 minutes of cooking, stir in the soy milk and margarine. Keep warm.
While the polenta is cooking, heat 1 Tbl. of the oil in a large skillet over medium-high heat. Add the mushrooms and sear on both sides. Reduce heat to medium, and add the garlic, savory, basil and salt and pepper to taste. Stir in the wine, then add the tomatoes and simmer to heat through and blend the flavors, about 10 minutes. Taste and adjust the seasonings, if necessary, and keep warm.
To serve, spoon the polenta into shallow bowls and top with the mushroom-tomato mixture. Serve hot.