Do you see why polenta is so great?
Polenta with Parmesan
2 c water
1 c vegetable broth
1 c polenta or cornmeal
1/2 tsp salt
1/4 - 1/2 c shredded parmesan cheese
-Bring water, vegetable broth, and salt to a boil, then reduce the temperature
-Add the polenta or cornmeal to the liquid and stir
-Stir continuously and reduce the heat as the mixture begins to thicken (if it bubbles when it is too thick it may splatter and burn you... speaking from past experience!)
-Continue stirring until desired consistency, about 20-30 minutes
*The longer you cook it the more it will congeal when refrigerated
-Remove from heat and let cool a few minutes, then add salt and pepper to taste
-Add parmesan and stir in thoroughly; make sure it is melted
-Scoop a serving of polenta into a bowl and garnish with feta and tomato... or anything really.
*I once made a balsamic reduction and drizzled it over polenta with asiago- I highly recommend it.