Parmesan polenta, pretty please!

Yuuuummmmmmm.  This was the first time that I've made polenta--and honestly, I thought that I was making a type of bread.  Guess not! It was also my first time making green bean ragout, and let me tell you, it is not going to be the last.  Such a delicious hearty way to eat your greens.
Recipe adapted from the Fresh20.

Parmesan polenta with green bean ragout

Ingredients

• 1 cup milk
• 3/4 cup water
• 2 cups vegetable broth
• 1 cup cornmeal
• 1/2 cup parmesan cheese, grated
• 1/4 teaspoon lemon pepper

Cooking Directions

1. Bring milk, water, and broth to a simmer in a medium sauce pot.
2. Reduce heat to medium low and slowly pour in cornmeal while whisking. Stir often for about 20 minutes until thickened.
3. Stir in cheese and pepper.

Green bean ragout

Ingredients

• 1 pound trimmed green beans, cut in half
• 2 tablespoons olive oil
• 1/4 medium yellow onion, diced
• 1 garlic clove minced
• 1 15 ounce can diced tomatoes

Cooking Directions

1. Add green beans into a pot of boiling water and cook for 2 minutes. Drain and return to oiled pot.
2. Add onion and garlic. Stir over medium heat for 4-5 minutes.
3. Add in tomatoes, reduce heat to a simmer and cook for an additional 5 minutes.
4. Serve warm over a bowl of parmesan polenta.

Makes 3-4 servings.