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In a medium-sized pot on medium-high heat, add the olive oil and cook the onions and garlic until they are browned, which takes about 3 to 7 minutes.
Pour in the liquid and bring to a boil.
Once boiling pour in the cornmeal while vigorously stirring with a whisk to ensure no clumps are formed, about 15 to 20 minutes. When the cornmeal is poured in, turn the heat down to medium-low.
Finish off the polenta by stirring in butter, parmesan cheese, salt, and pepper until completely combined. Cook for a further 5 minutes over low heat. Garnish with parmesan and parsley.
Serve hot, enjoy!