• For Polenta:
• 3 cups (700 ml) plain yellow cornmeal
• 9 cups (2125 ml) boiling water
• 6 cloves garlic
• 1 tbsp (15 ml) dried basil (or oregano, thyme, or rosemary or a combination) Add more if you like it spicey!
• For Sausage and Vegetables:
• 1/4 cup (60 ml) olive oil
• 4 fresh Italian sausages
• 1 large onion
• 2 cloves (or more) garlic, minced
• 2 cups (475 ml) diced yellow squash
• 2 cups (475 ml) diced zuccini
• 1 cup (225 ml) chopped shitake mushrooms
• salt and pepper, to taste
• 1/2 tsp (2 ml) red pepper
• 2 tsp (10 ml) basil
• 1/2 tsp (2 ml) oregano
• 1 tsp (5 ml) rosemary
• 2 cans diced tomatoes

• To roast garlic:
• Place unpeeled cloves in small skillet over low heat for 30 minutes. It will turn spotty brown and paper husk will separate from the garlic.
• To make polenta:
• Place cornmeal in large stainless steel bowl.
• Place bowl over large pot of steaming water (like a double boiler).
• Whisk in the 9 cups (2125 ml) boiling water and stir until smooth.
• Seal top of bowl tightly with foil.
• Steam 2 hours, stirring occasionally.
• Add mashed roasted garlic, spices, salt and pepper.
• Stir well to combine and remove from heat.
• Note: this keeps well for about a week, is easy to reheat, and every thing tastes good on top!)
• Sausage/veggie topping:
• Brown sausages in olive oil, crumbling with spatula.
• Add onion and garlic and cook until onion is soft.
• Add remainder of vegetables, tomatoes and all spices.
• Cook for 10 to 15 minutes.
• Top generous serving of polenta with the sausage mixture and serve hot.

This is a little different every time I make it because I have never really written up instructions for it.

Change things to suit your preferences.