4 tb Olive oil
2 ea Garlic cloves
6 ea Ripe tomatoes, seeded,
— finely chopped & drained Salt & pepper 1 1/2 tb Parsley
Polenta, prepared as above Olive oil Warm the olive oil in a medium sized skillet over low heat & saute the garlic gently, just until it begins to take on colour. Add the tomatoes, salt & pepper & cook uncovered for 10 minutes, or until the tomatoes lose their juices. Stir in the parsley. Preheat the broiler. Cut the cooked polenta into 2″ squares & brush them with a light wash of oil. Broil until they are firm & lightly crisp with a bit of a crust on the first side. Turn the squares over & spread with the tomato mixture. Broil for 5 to 7 minutes & serve immediately.