4 0Polenta: 1cCorn grits 3cwater 1tsalt 3Tbutter 0Sauce: 2TExtra virgin olive oil 0.5tcrushed red chilli 128 oz. can of Diced Fire Roasted Tomatoes 2TCapers 0.333333cCoarsely chopped Olives (I prefer a mixture of Kalamata and Manzanilla olives) 1Coarsely chopped roasted red pepper 1tsalt 1tDried basil or fresh basil 1tDried or fresh oregano 1tfreshly ground black pepper 0.5cGrated parmesan cheese 0 0 0 0 0 0 0 0 0 0 Polenta: In a medium sized sauce pan, add 6 cups of water and 1t salt. Bring to a boil and gently whisk in the 1 cup of corn grits. Cook on medium to low heat for 20-30 minutes. The mixture will become very thick. Add the 3T butter and stir in well. Turn off heat. In a lightly oiled baking dish 9x9 works well but whatever you have on hand will do the trick. Add the polenta mixture and smooth it out so it is even. Let it cool and set up. This can be made 30 minutes before hand or it can be refrigerated and kept up to 48 hours before you use it. When you are ready to use it, flip the polenta onto a cutting board. It will very easily slide out of the baking dish. You can cut the polenta into any shape you choose. Square is the easiest. In a skillet (non stick works best) add enough oil to generously cover the bottom and turn the heat to medium/high. Once the oil his hot but not smoking and your polenta pieces and cook until golden brown and then flip and cook the other side until golden brown. (A splatter guard will come in handy). Remove and place on dish with paper towels to absorb any extra oil. Do not over crowd the skillet, it will reduce the temperature and cause the polenta to be oily and it will make it difficult for you to turn the pieces. Sauce: In a 4-6 quart sauce pan add 2T olive oil and turn heat to medium high. When oil is hot but not smoking add ½ t crushed red chilies. Then add 1 can of diced fire roasted tomatoes. Stir well. Add 2 T capers, 1/3 cup chopped olives, 1 chopped roasted pepper, 1t salt, oregano, basil and 1/2 t freshly ground black pepper. Mix well and bring to a simmer. Serving: Place desired sauce onto of polenta and garnish with grated cheese.