Bring 6 cups of water and salt to boil in a small Dutch oven or large saucepan. Whisking constantly add polenta in a thin, steady stream. Continue to cook, whisking frequently at first and then steadily at the end, until polenta thickens to a soft, but not soupy consistency, about 30 minute. Stir in rosemary and mozzarella (holding back a couple of tablespoons of cheese for sprinkling); Cover and keep warm.
Spoon a portion polenta on each of 4 soup plates. Top with a portion of vegetables, sprinkle with cheese, and serve immediately.
Notes
For a more filling main course, top with a fried egg, cooked to your liking. To save time, use instant polenta. For four servings, figure about 1 cup polenta to 4 cups of water. It cooks in just a couple of minutes.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/smokey-rosemary-polenta-with-spring-vegetables/