Polenta with Fresh Marinara

Start by cooking the polenta:
Chop 1 onion and garlic, saute until translucent. Add 3 cups stock and 1 cup milk or cream. Add 1 cup polenta and bring to boil while constantly stirring. Add shredded parmesan, salt and pepper. Place polenta in a lined pan and set in fridge to cool and form.

Marinara:
Cook olive oil, garlic, and onion. Add fresh chopped tomatoes, kalamata olives, capers, fresh basil, salt and pepper. Serve atop warm polenta with parmesan.