Polenta Pizzas With Roasted Tomatoes and Kalamata Olives

Ingredients

• 4 cups water
• 1 teaspoon salt
• 1/2 teaspoon ground pepper (I prefer finely ground white pepper)
• 1 cup polenta (coarse cornmeal)
• 2 tablespoons unsalted butter
• 2 teaspoons dried oregano
• 8 large plum tomatoes, ends trimmed, each tomato cut crosswise into 3 slices
• 1/2 teaspoon sugar
• 4 tablespoons extra-virgin olive oil
• 3/4 cup kalamata olive, pitted and cut in half
• 1/2 cup freshly shredded parmesan cheese

Directions

1. 1

   Line rimmed baking sheet (cookie sheet) with foil. Bring 4 cups water and 1 teaspoon salt to a boil in a heavy large saucepan. Slowly add polenta, whisking until smooth. Reduce heat to medium-low; cook about 30 minutes or until polenta thickens and pulls away from sides of pan, whisking frequently to remove any lumps.

2. 2

   Stir in butter, pepper, and 1 teaspoon oregano, combine until smooth.

3. 3

   Pour cooked polenta onto baking sheet and use spatula or butter knife to spread evenly. It should cover the sheet completely. Refrigerate until firm (at least 2 hours).

4. 4

   While the polenta is cooling, preheat oven to 300°F Line another large baking sheet with parchment paper. Arrange tomato slices in single layer. Sprinkle tomatoes with 1/2 teaspoon sugar, then some salt. Drizzle with 2 tablespoons olive oil. Roast until tomatoes are tender but the slices still hold together, about 2 hours. Remove from oven and allow to cool. (Polenta and tomatoes can be made 1 day ahead and refrigerated).

5. 5

   Preheat oven to 450°F.

6. 6

   Line large baking sheet with parchment paper. Using 1 3/4- to 2-inch-diameter cookie cutter or juice glass, cut out approximately 24 rounds from polenta. Place rounds in a single layer on baking sheet. Place 1 tomato slice on each round and sprinkle rounds with remaining 1 teaspoon oregano. Top each with 2 or 3 olive halves. Drizzle with remaining 2 tablespoons oil, then sprinkle with Parmesan.

7. 7

   Bake polenta pizzas until heated through and cheese melts (approximately 10 minutes). Serve warm.