In a small saucepan, bring broth or water to a boil. Slowly whisk in cornmeal with salt and pepper until smooth. Cover and heat on low about 20 minutes or until creamy, stirring occasionally.
Meanwhile, sauté garlic in a large skillet. Add some chopped basil and vegetables. Saute until soft and fragrant. Add broth and reduce sauce.
Serve ragout over polenta and garnish with remainder of chopped basil.