In a medium saucepan, warm oil over medium high heat, 1 minute.
Add garlic and onions and cook 4 minutes, stirring frequently.
Add vermouth and cook 3 minutes, until liquid is reduced by half.
Add tomato soup, yeast, soy Parmesan, capers, and basil, stirring after each addition.
Bring to a boil, and reduce heat to low, stirring well to dissolve yeast and Parmesan.
Set aside, sauce will thicken as it sits. Preheat grill, and spray with olive oil cooing spray.
Cut polenta into 1/4 slices and place on hot grill, cook 5 to 7 minutes on first side.
Spray polenta with oil and cook second side 5 minutes, or until cooked through, and with browned grill markings.
Serve polenta, topped with Tomato Basil Cream Sauce.
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