POLENTA PRIMAVERA

      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.
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