\u00c2\u00a0<\/p>\n
4 tsp. olive oil <\/span><\/p>\n 1\/2 tsp. bottled minced garlic <\/span><\/p>\n 6 plum tomatoes, coarsely chopped (about 2 cups) <\/span><\/p>\n 1\/4 C. pitted halved kalamata olives or sliced pitted ripe olives <\/span><\/p>\n 2 tsp. snipped fresh rosemary or 2 T. snipped fresh thyme <\/span><\/p>\n 1 16-ounce package prepared polenta <\/span><\/p>\n 1\/2 C. shredded smoked Gouda or Swiss cheese (2 ounces) <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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) \u00c2\u00a0 For sauce, in a medium saucepan heat 2 tsp. of the oil and the garlic over medium heat. Add tomatoes; cook for 2 minutes….<\/p>\n