Garlic Tomato Polenta Cakes

• 1 large tomatoes (1 large hothouse tomato works for me) or 2 small tomatoes, thinly sliced into discs (1 large hothouse tomato works for me)
• 1 head garlic, minced
• 1 tablespoon butter
• 3 cups water
• 1 cup polenta
• salt
• olive oil
• cracked black pepper

1. Sprinkle the tomato slices with salt and place between a layer of paper towels to extract excess moisture.
2. In a saucepan, saute the garlic in the butter, until soft.
3. Add water, bring to a boil and slowly pour in dry polenta, a dash of salt, and cook, stirring often with a wooden spoon.
4. After about 15 minutes, when it's nice and thick, pour the polenta onto a pan lined with parchment paper.
5. Preheat the oven to 300 degrees F.
6. Spread evenly, arrange tomatoes on top, brush lightly with olive oil and season with cracked black pepper.
7. Place in the oven for 10 minutes to intensify the tomato flavor.
8. Remove to cool until lukewarm.
9. Cut out round discs (using the top of a glass) or squares (with a knife), just larger than the food you are topping the polenta with.
10. Can be served warm or cold (I prefer warm).

tomatoes, garlic, butter, water, polenta, salt, olive oil, cracked black pepper

Taken from www.food.com/recipe/garlic-tomato-polenta-cakes-449989 (may not work)