Vegetarian Polenta

1 cup half-and-half
1 cup polenta
1 cup vegetable stock
½ cup tomato, diced
½ cup carrot, finely julienned
½ cup zucchini, julienned
½ cup yellow squash, julienned
¼ cup shiitake mushrooms, sliced
1 tablespoon butter
½ tablespoon fresh basil, chopped
½ tablespoon fresh parsley, chopped
salt and pepper to taste

Place the half-and-half in a small saucepan and bring to a boil over medium-high heat. Add the polenta and cook for 20 minutes while stirring in just enough vegetable stock to bring the mixture to the consistency of oatmeal. (It may not be necessary to use the full cup of vegetable stock.)

In a separate pan over high heat, melt the butter and then add the vegetables and cook for 45 seconds. Fold the vegetables into the polenta mixture. Finish with the basil, parsley and salt and pepper to taste.