Ingredients Jump to Instructions ↓

  1. 4 teaspoons olive oil

  2. 1 clove garlic, minced

  3. 6 plum tomatoes, coarsely chopped (about 2 cups)

  4. 1/4 cup sliced pitted ripe olives

  5. 2 teaspoons snipped fresh rosemary Salt Black pepper 16-ounce tube refrigerated cooked polenta

  6. 1/2 cup shredded smoked Gouda or Swiss cheese (2 ounces) Fresh rosemary sprigs

Instructions Jump to Ingredients ↑

  1. Method : For sauce, in a medium saucepan heat 2 teaspoons of the olive oil and the garlic over medium heat. Add tomatoes; cook for 2 minutes. Stir in olives and the snipped rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 8 minutes, stirring occasionally. Season to taste with salt and pepper. Meanwhile, cut polenta crosswise into 8 slices. In a large nonstick skillet or on a griddle, heat the remaining 2 teaspoons olive oil over medium heat. Add polenta; cook about 6 minutes or until golden brown, turning once. Remove from heat and sprinkle with cheese. Serve sauce on the polenta. If desired, garnish with rosemary sprigs.


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