Polenta Triangles

• 2 tablespoons unsalted butter
• 1/2 cup finely chopped red onion
• 1 cup Chardonnay wine or 1 cup a full-bodied white wine
• 1 cup water
• 1/2 cup yellow cornmeal
• 1/4 cup freshly grated parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• olive oil, for brushing

1. Melt the butter in a medium saute pan over medium heat; add onion and cook, stirring occasionally, until translucent, about 5 minutes.
2. Add the wine and water; increase the heat to high and bring to a boil; gradually add the cornmeal, whisking constantly to prevent lumps.
3. Reduce the heat to low and cook, continuing to stir constantly, until the mixture is a smooth creamy paste, about 10 minutes.
4. Stir in the Parmesan cheese, salt,and pepper; evenly spread the mixture in a lightly oiled 9-inch pie plate; Refrigerate until firm, at least 2 hours,(when polenta is cool, cover with plastic wrap.).
5. When ready to serve, lightly brush the surface of the polenta with olive oil, halve the polenta and cut each halve into 3 triangles.
6. Heat a large nonstick skillet over medium-high heat; arrange the triangles in a single layer; lightly brush tops with olive oil, cook until lightly browned, about 2 minutes per side.
7. Note: If you prefer, the triangles can be cooked on a stove-top grill pan over medium heat or can be broiled on a baking sheet under the oven broiler; the time remains about 2 minutes per side.

unsalted butter, red onion, chardonnay wine, water, yellow cornmeal, parmesan cheese, salt, fresh ground pepper, olive oil

Taken from www.food.com/recipe/polenta-triangles-135546 (may not work)