Polenta with Feta, Tomatoes, and Kalamata Olives

By bakersecret

Ingredients

• 1 Tbsp Olive oil
• 1 Lb. Polenta, cut into 12, ½ inch slices
• 3 Tbsp Oregano, fresh, chopped, divided
• 3 Cups Tomato Concasee
• (peeled, seeded, chopped tomatoes is
• definition of "concasee")
• 12 Each Kalamata olives, pitted, quartered
• 1 Cup Feta cheese
• ½ Tsp Black pepper, fresh cracked
• 4 Sprigs Fresh oregano

Preparation

Step 1

1. Heat the olive oil in a large sauté pan and cook the polenta for 4 to 5 minutes per side, or until browned. When done, remove them, keep warm in a covered dish, and sprinkle with half of the fresh chopped oregano.
2. Add the tomatoes, olives, black pepper, and remaining chopped oregano to the sauté pan and bring to a boil, then reduce heat to a simmer for about 10 minutes.
3. Evenly spoon the tomato sauce onto four plates, then top each plate with three slices of the polenta, then sprinkle ¼ cup of feta cheese to the top each, and garnish each with an oregano sprig.