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1
Preheat oven to 400u00b0F '.
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2
In a deep saucepan, bring 1 cup of the cream and 2 1/2 cups water to a boil over medium-high heat.
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3
Meanwhile, in an ovenproof skillet, melt butter over medium heat. Add garlic, reduce heat to medium-low and saute for about 5 minutes or until golden; transfer half to a bowl, set skillet aside.
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4
Mash reserved garlic with 1/2 teaspoons salt and 1/4 teaspoons pepper in bowl; stir into boiling cream mixture.
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5
Gradually pour in cornmeal, while stirring. Reduce heat to medium-low and cook, stirring often, for about15 minutes or until polenta is thick.
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6
Meanwhile, return skillet, with garlic, to high heat; heat until sizzling. Season beef medallions with salt and pepper; add to skillet and sear each side for 1 minute.
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7
Transfer to oven and roast for about 15 minutes for medium-rare or until desired doneness.
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8
Transfer beef to a warmed plate; tent with foil.
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9
Return skillet to medium-high heat and pour in wine; boil, scraping up brown bits for 1 minute.
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10
Whisk flour into remaining cream, gradually whisk into skillet. Simmer, whisking for about 2 minutes or until slightly thickened. Season to taste with salt and pepper.
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11
Stir Parmesan and basil into polenta and divide among serving plates; place beef on top and spoon sauce over top.
