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. ---------------------------------------------------------------------------
Nutrition
Ingredients
