Gorgonzola Polenta & Vegetables

I found this recipe in Cooking Light magazine and was intrigued.  I have used pre made polenta before, but have not made it from scratch.  I figured this would be the prefect opportunity!  It was not only easy, but delicious...and fast.

8 oz mushrooms, sliced (I used a mix of white, cremini, and shitake)
2 bell peppers, sliced thin (I used 1 yellow, 1 orange - I find them to be the sweetest)
1 1/2 C sweet onion, sliced thin
1 tsp fresh thyme, chopped
2 tbsp olive oil, divided
3 cloves minced garlic
3 C low-fat milk (can substitute vegetable broth for vegan)
1/2 C water
2/3 C quick-cook polenta
3/4 C gorgonzola cheese, crumbled (you can substitute any cheese that melts well or even Daiya Vegan cheese)
salt & pepper to taste

Warm 1 tbsp oil over medium-high heat.  Add mushrooms and cook for about 4 minutes, or until soft.  Add peppers, onions, and garlic and the remaining tbsp of oil.  Lightly salt and pepper.  Cook until vegetables are soft, about 8-10 minutes.  Meanwhile, bring milk and water to boil in a medium sauce pan.  Add 1/4 tsp salt and 1/8 tsp black pepper.  Stir in polenta and cook for 8-10 minutes, stirring frequently.  The polenta will thicken.  Remove from heat and stir in cheese.  Serve with vegetables on top.