Here's what we did. Cut and onion in half and then into thin slices, minced a clove of garlic, and put them in a pan with a little olive oil to cook for a bit. Rinsed a package of baby spinach leaves and took the bag of broccoli florets that I froze last Saturday - before we left for South Carolina - out of the freezer. When the onions were soft and starting to brown, threw in the spinach and let it start to wilt, then the broccoli and let that heat through. Meanwhile, quartered about 6 Calamata olives, then threw them in with the vegetables.
Made the polenta according to the package directions, then added 1 tablespoon of butter, about 1/2 cup Parmesan cheese and a couple of tablespoons of chopped sun-dried tomatoes.
Split the polenta among four plates
Topped the polenta with the vegetables, then threw some cubed fresh mozzarella on top - Voila - dinner
We had this with a quick chick pea salad made from a can of chick peas, 3 stalks of celery chopped and 2 carrots chopped, mixed with some Newman's Own Light Balsamic dressing.