You can't actually see the polenta in this picture, but what I ended up making was creamy polenta with a mushroom ragout and roasted brussel sprouts and onions.
It was delicious! Here's what I did.
(Recipe adapted from epicurious.com)
For the polenta:
- 2 cups water
- 1/2 cup yellow cornmeal
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper