Saute onion and garlic in oil (or bacon fat) until onion is translucent and releasing its smell.
Add and bring to a boil:
1/2 C white wine
1.5 C water
1/2 - 3/4 C cream
1 tea salt
Add 1 C polenta and stir to break up clumps.
Cook 2-5 minutes while stirring until polenta firms up.
Add butter, and parmesan and stir until melted and combined.
Serve as a side dish, or cover with marinara and cheese as a main dish.