Can be prepared in 45 minutes or less.

　　Makes use of the microwave oven.

Ingredients

　　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

　　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. In a small heavy skillet sauté 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.