Quick Polenta With Parmesan Cheese

Nothing fancy or innovative here, well, except for the cippollini onions, but you can substitute yellow onions. Try another type aged cheese such as fontina, asiago, Parmigiano-regianno or a combination of your favorite Italian cheeses. NO pre-grated cheese however! No, No! I used organic San Gennaro polenta in the tube or "chubs" as they call it. This same recipe is printed on the side of the tube, too if you look hard enough. Some day when I have more time, I'll make polenta again from scratch-stir, stir, stir...Until then I'll stick with the tubed variety. Serve with a tossed spinach salad and crusty bread (ooooh and this: Olive Oil and Balsamic Bread Dip). Adapted from polenta.net.

• Ready In: 25 mins
• Serves: 4

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!)

Directions

1. Sauté onions in butter and olive oil over medium heat. Add garlic. Cook 1 minute but do not burn.
2. Whisk in wine, tomato puree and chicken broth (or vegetable broth). Whisk well to break up any lumps from the flour. Simmer 5 minutes.
3. Remove from heat and stir in cream; add salt and pepper to taste.
4. Arrange ½" thick slices of the polenta in a lightly oiled baking dish. You should have about 12 slices.
5. Spoon tomato sauce over polenta slices and sprinkle with Parmesan.
6. Bake at 350° for 15-20 minutes.
7. Garnish with fresh basil ribbons and serve.