Savory Polenta

This is the only polenta recipe I've ever used.  It is from Alton Brown of FoodNetwork.  The version below includes my notes.

Ingredients
2 tablespoons olive oil
3/4 cup finely chopped red onion (I prefer to run it through a food processor to make it extra fine.)
2 cloves garlic, finely minced
1 quart chicken stock or broth (I use low-sodium vegetable broth.)
1 cup coarse ground cornmeal
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Parmesan, grated

Directions
Preheat oven to 350 degrees F.

In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.

Turn the heat up to high, add the stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.

Pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.