3 cups water
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.
1-1/2 cups cornmeal
1 onion, chopped
2 cloves garlic
1 red bell pepper
1 small eggplant, (optional)
6 ounces mushrooms
fresh or dried marjoram, oregano, basil
fresh ground pepper
Meanwhile, sauté 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.
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