Polenta with Vegetables

• 1 cup water
• 3/4 cup chicken broth
• 1/2 cup yellow cornmeal
• 1/4 cup heavy cream
• 1/4 teaspoon salt
• 1 small carrot, halved lengthwise and sliced thin crosswise
• 1/3 cup thinly sliced red onion
• 2 mushrooms, stems discarded and the mushrooms sliced thin
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1/3 cup freshly grated Parmesan
• a pinch of dried hot red pepper flakes, or to taste

1. In a 2-quart microwave-safe round glass casserole with a lid stir together the water, the broth, the cornmeal, the cream, and the salt and microwave the mixture, covered, at high power (100%), stirring every 2 minutes, for 6 minutes, or until the cornmeal is cooked but the mixture is still soft.
2. In a small heavy skillet saute the carrot, the onion, the mushrooms, and the garlic in the oil over moderately high heat, stirring frequently, for 3 minutes, or until the vegetables are crisp-tender and golden, and stir into the polenta the vegetable mixture, the Parmesan, and the red pepper flakes.

water, chicken broth, yellow cornmeal, heavy cream, salt, carrot, red onion, mushrooms, garlic, olive oil, hot red pepper

Taken from www.epicurious.com/recipes/food/views/polenta-with-vegetables-13519 (may not work)