Instructions: Mix cornmeal and cold water in 2-quart saucepan. Stir in boiling water and salt. Cook, stirring constantly, until mixture thickens and boils; reduce heat. Cover and cook 10 minutes, stirring occasionally. Add cheese and stir until smooth; keep polenta warm.

Heat oil in 10-inch skillet over medium-high heat. Cook squash, zucchini, bell pepper, onion and garlic in oil about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in basil and artichokes. Spoon polenta into shallow platter; top with vegetable mixture.

Please note, if you should change this recipe it will no longer be an approved Betty Crocker(r) Recipe.

NOTES : Here is one way to make it fancy. Mostly its made like grits or oatmeal - and stirring alot until it sets. i have a recipe for a microwave version somewhere ...

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