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Heat 2 tablespoons olive oil and sauté half of the minced garlic and shallots for 1 minute. Remove garlic and shallots and set aside. Heat 2 more tablespoons of olive oil and sauté portobello mushrooms. Stir in reserved garlic and shallots, add wine and cook until liquid evaporates.
Cook broccoli florets in boiling water for 5 minutes. Strain water and rinse immediately with cold water to stop the cooking and keep the bright green color.
In a separate skillet melt the butter, add remaining garlic and broccoli and sauté for 5 minutes, or to desired tenderness.
Cut upper part of cherry tomatoes, drizzle with olive oil, place a tiny bit of minced garlic over each one, and place in oven at 350 for 10 minutes.
Polenta:
Place water and broth in a saucepan and bring to a boil. Gradually whisk in polenta and cook, stirring, over medium heat, until creamy
Stir in grated Parmesan cheese, parsley, basil and the half and half or milk and drizzle a little more olive oil.
To serve spread polenta on a platter, or oven proof platters and arrange warm vegetables on top. Sprinkle with more Parmesan cheese.
If desired, warm in oven for 10 minutes.
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