I got this recipe here from fatfreevegan.com. It was super easy and my whole family liked it. I had never eaten or made polenta before. It was great!
Cube up vegetables like:
Drizzle a little olive oil or spray on them and then top with spices you like such as:
1 teaspoon thyme
1 teaspoon rosemary
2 large garlic cloves, minced
salt and freshly ground pepper, to taste
Stir, cover and let sit for 1 hr or so to marinate.
2 cups water
1/2 cup plus 1 tbsp. yellow cornmeal (use yellow–it’s healthier than white)
1 teaspoon salt (optional)
1 teaspoon extra virgin olive oil or margarine (optional)
generous grating of black pepper
basil, oregano, or other herbs (optional and to taste)
Oil a loaf pan or any container that holds about 2 cups. (I’ve done this in a plastic cup to make tubular polenta.) Pour in the polenta and smooth over the top. Refrigerate until chilled and solid. Remove from the pan and slice about 1/2-inch thick. Brown in a lightly-oiled non-stick pan