Polenta with Fresh Tomato Sauce

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
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes