OLIVA NERA CON POMODORI
Sauteed Black Olives & Tomatoes
over Crispy Polenta Rounds
Serves 6

1 roll of pre-made Polenta
1 cup of Kalamata Olives, pitted
3 medium ripe tomates, cored and chopped
1 tsp. sea salt
2 tsp. olive oil
3 garlic cloves, minced
1 tbs. chopped fresh thyme leaves
3 sprigs Italian flat parsley, chopped
Fresh ground black pepper to taste.

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INSTRUCTIONS

From the Polenta roll cut about 10 rounds about 1/4 inch thick. Saute the rounds in a pan with olive oil or toast in a 350 oven until golden. Set aside and keep warm. Rinse and drain the olives, pit if needed. Combine the tomatoes and salt in a bowl. Heat the olive oil in a skillet and add the
garlic. Cook over medium heat for 3 to 4 minutes. Add olives and thyme. Cook 3 to 4 more minutes. Add the tomatoes and cook all over medium heat, stirring
until all the juices mix well. Season with salt and pepper and toss in the fresh parsley. Put a few of the Polenta rounds on a dish and pour some of the olive mixture over the top.