Generously oil an 8 X 4 inch loaf pan. In a large pot, bring 5 c. of water to a boil. Slowly stir in 1 1/3 c. polenta. Stir continuously. Reduce heat and simmer for about 10 minutes. Remove polenta from heat and stir in ½ tsp. salt, 2/3 c. chopped fresh or canned tomatoes, ¼ c. chopped green onions, ¼ c. chopped green or black olives, 1 clove minced garlic, ½ tsp oregano, and ½ c. Parmesan cheese.

Pour into prepared pan. Cool at room temperature, Cover and refrigerate at least two hours or overnight.

To serve, invert polenta loaf onto cutting board. Cut into ½ “ thick slices. Grill, toast, or pan fry in olive oil and then serve.

Note: My family loves polenta. My grandmother would often cook polenta on cold days and serve chicken and tomato sauce over the boiled polenta. We would call it
rib sticking, body warming food. The best part, though, was to let it cool in a mound shape and then cut and fry it the next morning.