Catherine's version of Polenta

This was really quick and easy to make and tasted really nice. I used chicken stock instead of water to cook the polenta which gave it extra flavour. I made the capsicum version and added mint, corriander and rocket. I'd probably use more corriander next time, but the mint gave it a nice flavour. My polenta wasn't very set (not sure whether it should have been) but it kept the texture nice and moist. Actually it set after it cooled a bit so it might be tidier to serve it sliced after 10 minutes or so of resting. The other option would be to put it in a larger dish - I used a 25cm one but it would spread thinner (and be less at risk of overflow) in a larger dish.