Heat some olive oil, saute diced onions until translucent

Deglaze pan with wine

Add saffron, simmer until color is released

add stock and cream, bringing to slow boil, reduce heat

slowly add polenta, constantly stirring

dash salt, dash black pepper, taste and adjust

simmer for 10 minutes, stirring, add butter and cheese, reduce until polenta is thick and creamy

Set up polenta in 9 x 9 pan, should spread to be about 1/2 inch thick, put in fridge for quick set up

while polenta is setting, make carmalized onions and tomato relish

drain tomatoes rinse with water several times, this removes tinny taste, hand crush, add dash of salt, pinch of sugar, set aside

saute sliced onions in butter and olive oil until browning, remove set aside

saute garlic, then add minced onion sauce until translucent,

add tomatoes cook 3 minutes

dash of pepper, a pinch of oregano, zest of lemon, can add 1 tsp of lemon juice if desired but dont let it overpower the tomato, salt to taste,

Cut polenta in squares, fry in olive oil turning once, top with carmalized onions and tomato relish, garnish with corriander leaves. serve warm