| abstract | - Polenta with Fresh Tomato Sauce 4 teaspoons olive oil 1/2 teaspoon bottled minced garlic 6 plum tomatoes coarsely chopped 1/4 cup pitted halved kalamata olives or sliced pitted ripe olives 2 teaspoons snipped fresh rosemary or 2 tablespoons snipped fresh thyme 1 16 ounce package prepared polenta 1/2 cup shredded smoked Gouda Cheese For tomato sauce, in a medium saucepan, heat 2 teaspoons of the oil and the garlic over medium heat. Add tomatos; cook for 2 minutes. Stir in olives and rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 8 minutes, stirring occasionally. Season to taste with salt and pepper. Meanwhile, cut polenta into 8 slices. In a large nonstick skillet or on a griddle heat the remaining 2 teaspoons oil over medium heat. Add polenta; cook about 6 minutes or until golden brown, turning once. Sprinkle with cheese. Serve atop tomato sauce. Makes 4 servings. Recipe from Better Homes and Gardens
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