6 cups water
1 teaspoon salt
Freshly ground black pepper (to taste)
1 tablespoon butter
2 cups instant polenta
Bring water, salt & pepper to the boil in a saucepan or in the microwave in a large microwave jug. Add polenta in a thin stream while stirring. Cover and cook 3-5 minutes. (Optional: add ¾ cup crumbled feta and 1 teaspoon finely chopped rosemary)
Spread cooked mixture in a shallow oiled dish to form an inch thick slab. Chill till firm.
Drain 400 grams tinned tomatoes (1 tin) and place in bowl and mash. Add 1 clove crushed garlic, 1 small finely chopped onion, ½ teaspoon salt, 2 tablespoons olive oil. Cover and leave to stand for several hours to let flavours develop. Spread over polenta base and top with grated cheese and olives, (Optional: sprinkle over a little dried oregano or basil)
Bake in a hot oven for approx 30 minutes.