4 tsp. olive oil

1/2 tsp. bottled minced garlic

6 plum tomatoes, coarsely chopped (about 2 cups)

1/4 C. pitted halved kalamata olives or sliced pitted ripe olives

2 tsp. snipped fresh rosemary or 2 T. snipped fresh thyme

1 16-ounce package prepared polenta

1/2 C. shredded smoked Gouda or Swiss cheese (2 ounces)

 

For sauce, in a medium saucepan heat 2 tsp. of the oil and the garlic over medium heat. Add tomatoes; 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 tsp. oil over medium heat. Add polenta; cook about 6 minutes or until golden brown, turning once. Sprinkle with cheese. Serve atop tomato sauce.