Never Fail Oven Baked Polenta

Stumped on dinner again. I started with a recipe that always delivers. Oven baked polenta: 2 cups of cornmeal, 7 cups of water, 1 cup of milk, salt, a splash of olive oil and a couple TB of butter. Whisk everything together (Just plop the butter on top -- it'll melt) and let bake uncovered for an hour and 20 minutes at 375º. Sprinkle in parmesan cheese, stir and return to the oven until a creamy polenta forms -- about another 10 minutes. While that cooked I had time to figure out what to put on top.
Simple. I sautéed Italian sausage with onions and peppers, deglazed the pan with a splash of beer I happened to have in the kitchen, and stirred in some cooked broccoli just because James loves it.