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1
Line rimmed baking sheet (cookie sheet) with foil.
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2
Bring 4 cups water and 1 teaspoon salt to a boil in a heavy large saucepan.
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3
Slowly add polenta, whisking until smooth.
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4
Reduce heat to medium-low; cook about 30 minutes or until polenta thickens and pulls away from sides of pan, whisking frequently to remove any lumps.
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5
Stir in butter, pepper, and 1 teaspoon oregano, combine until smooth.
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6
Pour cooked polenta onto baking sheet and use spatula or butter knife to spread evenly.
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7
It should cover the sheet completely.
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8
Refrigerate until firm (at least 2 hours).
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9
While the polenta is cooling, preheat oven to 300F Line another large baking sheet with parchment paper.
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10
Arrange tomato slices in single layer.
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11
Sprinkle tomatoes with 1/2 teaspoon sugar, then some salt.
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12
Drizzle with 2 tablespoons olive oil.
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13
Roast until tomatoes are tender but the slices still hold together, about 2 hours.
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14
Remove from oven and allow to cool.
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15
(Polenta and tomatoes can be made 1 day ahead and refrigerated).
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16
Preheat oven to 450F.
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17
Line large baking sheet with parchment paper.
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18
Using 1 3/4- to 2-inch-diameter cookie cutter or juice glass, cut out approximately 24 rounds from polenta.
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19
Place rounds in a single layer on baking sheet.
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20
Place 1 tomato slice on each round and sprinkle rounds with remaining 1 teaspoon oregano.
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21
Top each with 2 or 3 olive halves.
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22
Drizzle with remaining 2 tablespoons oil, then sprinkle with Parmesan.
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23
Bake polenta pizzas until heated through and cheese melts (approximately 10 minutes).
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24
Serve warm.
