Polenta with Roasted Vegetables

Slowly-Cooked, but not Burned, Onions and Cornmeal Mush

1 onion, peeled and sliced lengthwise into thin slivers
2 tb. olive oil or so
1 tb. (a splash) of red wine
1 cup polenta
1 cup vegetable broth
1 cup milk, soy milk, or water

Heat the oil in a frying pan over high heat. Add the onion, and cook for about 30 seconds. Add the wine and turn heat to low and simmer, stirring every so often so the pieces do not burn.

In a separate pot, boil the 2 cups of liquid. Add the polenta slowly, whisking to eliminate clumps. Turn heat to low and cook for about 10 minutes, stirring frequently. Add more liquid if the polenta is too stiff.

To serve, place the onions over a generous scoop of polenta, and sprinkle with salt and pepper and herbs du provence (or other herbs). I usually also serve this with roasted vegetables such as tomatoes and zucchini