6 cloves of garlic slivered
2 mini portobello mushrooms chopped fine
1 shallot chopped
¼ green pepper chopped fine
1 cup water
½ cup grated parmesan cheese
1 cup half & half (I've used 1% milk here and it was fine)
¾ cup corn meal
a large dollop of butter
Salt & pepper
½ teaspoon dried/fresh Rosemary (use less if fresh)
½ teaspoon Thyme
Pour half & half and water into large sauce pan, and bring to a boil. Meanwhile saute shallots, green pepper, garlic and mushrooms in butter about 5 minutes until shallots are translucent.
When liquid is boiling slowly pour the cornmeal in while stirring (if you pour it too quickly the
polenta will be lumpy). Reduce heat to medium low. Then add the parmesan cheese slowly stirring while pouring it, add vegetables, thyme and rosemary. Keep stirring until the polenta becomes almost like a lump of dough. If you are lucky enough to have left overs, pack it into the form of a loaf, slice it and fry it in a little butter for breakfest, take it for lunches.