Title: Polenta primavera
 Categories: Pulses and, Vegetables
      Yield: 4 Servings
 
      3 c  Water
  1 1/2 c  Cornmeal
      1    Onion -- chopped
      2    Cloves garlic
      1    Red bell pepper
      1    Zucchini
      1 sm Eggplant -- (optional)
      6 oz Mushrooms
           Fresh or dried marjoram,
           Oregano, basil
           Fresh ground pepper
           Salt
 
  Bring water to boil in heavy pan.  Lower to simmer. Add corn meal in
  VERY FINE STREAM, stirring constantly. Once all of meal is added,
  keep stirring until the mush pulls away from the sides of the pan or
  you feel you are going to start screaming uncontrollably ( It helps
  to listen to something very compelling while doing this, either a
  spouse, SO, the radio, or a political demonstration). Pour
  immediately onto a flat plate, a cake tin, or a tart pan. Smooth top
  and cool for 30 minutes until firm.
  
  Meanwhile, saute onions and garlic until lightly brown in olive oil.
  Add chopped vegetables and seasonings, cook until soft. Pile, with
  juices from veggies, onto polenta. Spread around. Add any seasonings
  you want and enough cheese to cover if you want (which is why I
  didn't put in amounts). Broil or nuke until melted and toasted sort
  of on top. Eat warm or cool.