Directions:

1. In a sauce pan, add the garlic and butter together and sweat until lightly caramelized.
2. Add in the onions, bouillon, salt and water.
3. Bring to simmer for 2-3 minutes to pull flavors out.
4. Bring to simmer for 2-3 minutes to pull flavors out.
5. Slowly whisk in corn meal polenta and stir well.
6. Add in pureed vegetables, parmesan, and basil. Stir well.
7. Pour into 9×13 buttered pan and set in fridge for 2-3 hours or until set.
8. Cut into desired shape in pan, and fry or grill.
9. For gratin style, lightly cover the top with cream and parmesan cheese and brown in 425 degree oven for 15-20 min.
10. Recipe By Chef Todd