Polenta with Fresh Tomato Sauce Gluten Free

2 tsp Vera Jane's Extra-Virgin Olive Oil
1 tsp garlic, minced
6 plum tomatoes, coarsely chopped (about 2 cups)
1/4 cup kalamata olives, pitted and halved or ripe olives, sliced and pitted
2 tsp fresh rosemary, snipped or 2 Tbsp fresh thyme, snipped
(1) 16-oz pkg prepared polenta
1/2 cup smoked Gouda or Swiss cheese, shredded (2 oz)

Heat oil and garlic in a medium saucepan over medium heat. Add tomatoes and cook for 2 minutes. Stir in olives and rosemary or thyme; bring mixture to boiling. Reduce heat and simmer, uncovered, for 8 minutes, stirring occasionally. Season to taste with salt and pepper.

Fry or toast polenta.

To fry, heat 2 tsp olive oil in a large nonstick skillet or on a griddle over medium heat. Add polenta slices and cook about 6 minutes or till golden brown, turning once during cooking time.

To toast, lightly brush slices with olive oil and arrange on a lightly oiled baking sheet. Place under broiler, 4 to 5 inches away from the heat source, for 4 to 5 minutes per side or till golden brown and crisp.

Sprinkle with cheese and serve over tomato sauce.

Makes 4 servings

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