Creamy Warm Polenta with Broccoli Rabe, Mushrooms and Roasted Tomatoes

polenta ( I used the quick cook kind)

chicken broth, or vegetable

water

butter

grated Parmigiano Reggiano

heaping tablespoons of fresh chopped parsley and basil

half and half

drizzle of olive oil

portobello mushrooms, gills removed and sliced

bunch of broccoli rabe

campari tomatoes or several cherry tomatoes

shallots

minced garlic

splash of white wine