Polenta with Tomatoes & Olives

Directions

1. 1

   8 oz Polenta 3 oz Stoned olives (optional) ----------------------------FOR THE TOMATO SAUCE---------------------------- 1 1/4 lb (generous)

2. 2

   Reduce the heat to low and add the grain as though you were making porridge: let the polenta trickle slowly through your fingers and stir th

3. 3

   Cook over the gentlest possible heat for about 20 minutes, stirring more or less continuously - like porridge and semolina, polenta is a gre

4. 4

   The mixture is ready when it begins to come away from the sides of the pan, is perfectly smooth and so thick that your wrist aches from stir

5. 5

   Away from the heat beat in 1 tablespoon oil, the stoned olives if using them, and some salt and pepper

6. 6

   Use the remaining 1 tablespoon oil to grease the interior of an 11-12 inch frying pan

7. 7

   Turn the polenta into the frying pan, pack it down smoothly and level the top with an oiled spoon

8. 8

   Set aside for a couple of hours until the polenta is cold and solid