Creamy Polenta with Zucchini

coarsely ground corn meal

water

garlic (crushed and divided)

plant milk (I use organic fortified rice milk)

dried parsley

vegan Parmesan cheese (plus additional for topping)

medium zucchini (diced ½ inch cubes)

canned diced tomatoes with zesty mild green chilies ( – with juice)

onion (chopped)

canned low sodium navy beans (rinsed and drained)

dried oregano

dried basil

dried marjoram

sea salt and ground black pepper ((to taste))