For the Sauce:
1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup roughly chopped sun-dried tomatoes (drained if packed in oil)
1/4 cup dry white wine
1/4 cup heavy cream
1/4 cup chopped parsley
1.Saute the garlic in oil and deglaze pan with wine.
2.When alcohol has burned off, add tomatoes along with salt and pepper. Heat through.
3.Add cream and bring to a simmer. Add parsley, leaving about 1 Tbsp for garnish.
4.Put sauce in a blender and pulsate to incorporate the ingredients to your desired texture. (I pureed mine until there were only little flecks of red from the tomatoes.)
5.Serve over chicken, pasta, or be inventive and try something different!
For the polenta I took the lazy route and started with the store bought, tube (the package looks a little like a roll of sausage meat). I sliced it into 1/4 inch slices, lightly brushed it with olive oil and grilled away. Polenta takes on a nutty flavor when it's grilled and the crunchy outside crust creates a nice texture.
So, if you're feeling boredom that comes with eating the same hearty, warming, winter-friendly food every night, pull out your grill pan, throw on some summer tunes and have yourself an "indoor" grilling party.