Polenta with Garden Vegetables

Ingredients

• 4 tbsp extra-virgin olive oil
• 2 large shallots, minced
• 2 cloves garlic, minced
• 2 cups fresh corn kernels
• 2 cups sliced cherry tomatoes
• 1/2 cups dried Cruschi peppers, slightly crushed (optional)
• 1 cup chopped red or yellow bell peppers
• 2 cups cut into thirds cooked green beans
• salt to taste
• 1 cup grated Parmigiano-Reggiano cheese plus extra cheese shavings for garnish
• 1 cup fine grind cornmeal
• 2 1/2 cups cups chicken broth
• 2 1/2 cups cups whole milk
• white pepper to taste
• 2 tbsp minced parsley
• 2 tbsp thyme leaves