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1
Preheat oven to 350 degrees.
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2
Put 4 3/4 cups water in large pot, add salt and bring to a boil.
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3
Slowly sprinkle polenta into water in a thin stream, whisking constantly until it is absorbed.
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4
Reduce heat to simmer, and cook, covered, for 35 minutes.
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5
Every 10 minutes, give the pot 1 minute of vigorous stirring; after final stir, allow polenta to cook for 5 more minutes.
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6
Turn out into a bowl.
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7
Meanwhile, cut 5 tomatoes into quarters, and place them with garlic in blender.
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8
Blend tomatoes until very smooth.
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9
Taste puree mixture, season lightly with salt and white pepper, and set aside.
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10
Slice remaining tomatoes into disks, each 1/4 inch thick.
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11
Grease 8-by-8-inch baking dish with olive oil.
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12
Spoon half of polenta into dish, and press it out to sides in even layer.
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13
Arrange 1 layer of tomatoes on top of polenta, season lightly with salt and white pepper, and place 1 oregano leaf on each tomato slice.
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14
Drizzle about 3 tablespoons of puree mixture over tomatoes.
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15
Sprinkle a third of crumbled feta over puree.
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16
Beat ricotta cheese and egg together, and season lightly with salt and white pepper to taste.
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17
Build second layer of tomatoes, salt, white pepper and oregano.
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18
Spread half of ricotta mixture over this layer.
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19
Make another layer from the rest of the polenta.
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20
Place layer of tomatoes, salt, white pepper and oregano over polenta.
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21
Add remaining ricotta and then remaining sliced tomatoes, and season again as above.
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22
Spread remaining puree over all, and then sprinkle remaining crumbled feta over top.
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23
Bake for 35 to 45 minutes, until tomatoes are bubbling and cheese is golden.
