Polenta Pizzas with Roasted Tomatoes and Olives

  1. Line 15x10-inch rimmed baking sheet with foil.
  2. Combine 4 cups water and 1 teaspoon salt in heavy large saucepan.
  3. Bring to boil.
  4. Gradually add polenta, whisking until smooth.
  5. Reduce heat to medium-low; cook until polenta thickens and pulls away from sides of pan, whisking frequently, about 30 minutes for polenta and 15 minutes for yellow cornmeal.
  6. Whisk in butter and 1 teaspoon oregano.
  7. Pour out polenta onto prepared baking sheet; spread evenly to edges of sheet.
  8. Chill until firm, at least 2 hours or overnight.
  9. Preheat oven to 300F.
  10. Line another large baking sheet with parchment paper.
  11. Arrange tomato slices in single layer on prepared sheet.
  12. Sprinkle tomatoes with 1/2 teaspoon sugar, then some salt.
  13. Drizzle with 2 tablespoons oil.
  14. Roast until tomatoes are tender but sides are firm and slices still hold together, about 2 hours.
  15. Cool.
  16. (Polenta and tomatoes can be made 1 day ahead.
  17. Cover separately and chill.)
  18. Preheat oven to 450F.
  19. Line another large baking sheet with parchment paper.
  20. Using 1 3/4- to 2-inch-diameter cookie cutter, cut out 24 rounds from polenta.
  21. Place rounds in single layer on prepared sheet.
  22. Top each round with 1 tomato slice.
  23. Sprinkle with remaining 1 teaspoon oregano.
  24. Top each with 2 or 3 olive halves.
  25. Drizzle with remaining 2 tablespoons oil, then sprinkle with Parmesan.
  26. Bake polenta pizzas until heated through and cheese melts, about 10 minutes.
  27. Serve warm.

water, salt, polenta, butter, oregano, tomatoes, sugar, extravirgin olive oil, oilcured black olives, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/polenta-pizzas-with-roasted-tomatoes-and-olives-104085 (may not work)

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