Quick Polenta With Parmesan Cheese - cooking recipe

Ingredients

1/2 cup cipollini onion, minced (aka 'cipoline')
1 cup fresh tomato, pureed in blender mixed with 2 tablespoons flour (ok to use canned tomatoes)
2 tablespoons butter
2 tablespoons olive oil
1 garlic clove, minced
1/4 cup dry white wine (I used a white zinf')
salt & pepper
1/2 cup chicken broth or 1/2 cup vegetable broth
3 tablespoons heavy cream
1/2 cup grated parmesan cheese, not pre-grated
3 tablespoons fresh basil, cut into ribbons (NOT dried basil!)

Preparation

Saute onions in butter and olive oil over medium heat. Add garlic. Cook 1 minute but do not burn.
Whisk in wine, tomato puree and chicken broth (or vegetable broth). Whisk well to break up any lumps from the flour. Simmer 5 minutes.
Remove from heat and stir in cream; add salt and pepper to taste.
Arrange 1/2\" thick slices of the polenta in a lightly oiled baking dish. You should have about 12 slices.
Spoon tomato sauce over polenta slices and sprinkle with Parmesan.
Bake at 350\u00b0 for 15-20 minutes.
Garnish with fresh basil ribbons and serve.