serves four - six
 2 1/2 cups   vegetable stock  (375 ml)
 1/2   cup    black bean stock (125 ml)
 1     cup    polenta          (250 ml)
 frozen stick of butter - you will use around 1gm.
  Pour the liquids into a pot and bring to a rapid boil.  Slowly
 pour in the polenta making sure the grains stay separate.  The boiling
 action should do this nicely but just in case, be prepared to stir.
   Stir the mixture almost continuously for around 30 minutes until
 the polenta is “firm” and “comes away from the sides of the pot” or
 until you're tired of stirring (that’s my technique.)
   Pour the polenta into a loaf pan.  The polenta should be barely
 pourable because of its thickness.  Refrigerate in order to firm it
   When you are ready to serve, heat up a griddle on a medium flame.
 Swipe the griddle with the frozen bar of butter.  This will impart a
 really tiny amount of butter but just enough to provide lubrication
 and taste.  Slice the polenta into eight slices and grill a around
 five minutes on each side until browned.
   Serve two each with the Thai-style curry sauce or a simple mushroom