8 3/4 ounces (250 grams) instant polenta
1 quart boiling water
Sea salt and freshly ground black pepper
3 1/2 ounces (100 grams) butter, cut into pieces
7 ounces (200 grams) Parmesan, grated
Olive oil
1 red onion, finely diced
1 (14-ounce/400 gram) can plum tomatoes, chopped
Handful basil leaves
4 to 5 sun-dried tomatoes, chopped
Drizzle balsamic vinegar
Sea salt and freshly ground black pepper