> 1/2 cup coarsely ground cornmeal *
> 1/4 tsp salt
> 1/2 cup cold water
> 1 cup boiling water
> 2 tsp butter
> 1 tsp olive oil
> 1 tsp crushed garlic
> 1/2 cup chopped onions
> 4 oz sliced fresh mushrooms
> 1 cup broccoli florets
> 1/2 cup low-sodium chicken broth
> 1 tsp cornstarch
Combine cornmeal and salt in 1/2 cup cold water.
In a medium saucepan, bring 1 cup water to boiling. Whisk in cornmeal mixture.
Reduce heat and cook, stirring often, until thick and bubbly, about 15 minutes.
Pour into a small loaf pan and chill until set.
Unmold polenta and slice into 8 slices.
Heat butter over medium heat in a non-stick skillet and fry polenta until browned on both sides, about 5 minutes per side. Remove and keep warm.
Add oil to skillet and saute garlic, onion and mushrooms until lightly browned. Add broccoli and cook until just tender. Combine broth and cornstarch, add to vegetables and cook until thickened.
Serve vegetables over polenta slices.