Bean and Broccoli Baked Polenta

I got some polenta from an awesome Mediterranean grocery store and whipped up (and modified) a recipe from an Italian cookbook. It was nice, if a bit bland. It is a bit intensive (you cannot stop stirring polenta, really) so make sure you have everything ready ahead of time.

Prepare:
-Ready 3 cups water with 1/2 tsp of salt in a pot
-1 cup of polenta (yellow cornmeal)
-2 tbsp olive oil
-Chop and lightly steam about 1 cup broccoli
-Drain and rinse 1/2 cup cannellini beans
-2 tbsp grated parmesan cheese

Cook:
-Preheat oven to 400F (205C)
-Bring the pot of water and salt to boil and then reduce to simmer
-Immediately add polenta in a light, slow, constant stream (I put the cup of meal into a glass and then poured from there), mixing it as you add it. Break any lumps that happen to form-Once all the cornmeal has been added, add the olive oil
-Continue to cook, stirring the whole time (a wooden spoon is best), for 20 minutes. Make sure it's medium-low heat (to keep from polenta sticking to bottom of pot)
-Add beans, broccoli, and some cracked black pepper and salt and mix thoroughly-Pour polenta onto a baking dish (I used a loaf pan - it came out thick)
-Sprinkle cheese on top-Bake for 10-15 minutes, or until cheese has brownedTips:
-This was a bit bland - having a tomato or pesto sauce to go with this would be great
-I served this with kangaroo sausage. I think adding sausage directly to it would be nice as well.