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1
Bring 1 3/4 pints salted water to the boil.
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2
Reduce the heat to low and add the grain as though you were making porridge: let the polenta trickle slowly through your fingers and stir the contents of the pan very vigorously all the time to prevent lumps forming.
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3
Cook over the gentlest possible heat for about 20 minutes, stirring more or less continuously - like porridge and semolina, polenta is a great sticker.
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4
The mixture is ready when it begins to come away from the sides of the pan, is perfectly smooth and so thick that your wrist aches from stirring.
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5
Away from the heat beat in 1 tablespoon oil, the stoned olives if using them, and some salt and pepper.
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6
Use the remaining 1 tablespoon oil to grease the interior of an 11 to 12 inch frying pan.
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7
Turn the polenta into the frying pan, pack it down smoothly and level the top with an oiled spoon.
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8
Set aside for a couple of hours until the polenta is cold and solid.
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9
Loosen it with a palette knife, turn it out of the pan and cut into 6 -8 wedges.
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10
To make the sauce, chop the onion finely and sweat it in the oil for 10 to 12 minutes.
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11
Add the roughly chopped tomatoes and their juices, several cloves of finely chopped garlic and a little bouquet of rosemary, bay and thyme, or plenty of well-flavoured herbs of your choice.
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12
Let the mixture bubble away gently for 40 minutes or so, just stirring occasionally, until reduced to a rich and fragrant sauce.
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13
Remove the bouquet of herbs, season with salt and pepper and add extra fresh chopped herbs to taste.
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14
Fry the wedges of polenta in very hot olive oil or unsalted butter, or a mixture of the two, for 4 to 5 minutes on each side until lightly crusted and heated right through.
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15
Serve piping hot with the garlicky tomato sauce, and with a bowl of olives or grated Parmesan if you wish.
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16
In the Veneto polenta sometimes accompanies small silvery fried fish, or a dish of Fergato alla Veneziana.
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17
Quail or other tiny game birds threaded on to skewers and cooked on a spit, or a saute of chicken livers, and grilled sausages, are other good choices but polenta can be served on its own just as well.
