1 c polenta or coarsely ground cornmeal
4 c water or vegetable broth
1/4-1/2 t salt (omit or use less of using salted broth)
2 T margarine
1 medium onion, roughly chopped
6 cloves garlic, minced
1 1/2 c chopped diced tomatoes (drained if canned)
1 c loosely-packed kalamata olives, pitted and halved lengthwise
3/4 t ground oregano
1/2 t sugar
a pinch salt
black pepper to taste
- Preheat oven to 350°.
- Combine polenta, water, and salt in a casserole dish or dutch oven. Cover and bake for 1 hour.
- When polenta has about 20 minutes of cooking time remaining, heat a splash of olive oil in a skillet over medium-low heat. Add onion and garlic and cook until soft and fragrant. Add remaining ingredients, raise heat to medium, and bring to a simmer. Simmer for about 3 minutes, then cover and set aside.
- Whisk margarine into polenta, then return to oven, uncovered, and bake for an 10 more minutes.
- Top polenta with sauce and serve.