Crostini di  Polenta alla Pizzaiola 

Ingredients:

• 4 tb Extra Virgin Olive oil
• 4-6 Garlic cloves
• 6 Ripe tomatoes (Roma) or 1 can Italian tomatoes
• 1/3 tsp Basil (dried)
• Salt to taste
• Freshly ground black pepper (to taste)
• (hint) Crushed roasted cumin (optional)
• Polenta (Pre-made can be used or you can make it fresh)
• extra Olive oil for brushing the polenta

From cook to cook:
The piazzaiola sauce needs plenty of garlic and good extra virgin olive oil to develop the right taste. If fresh Roma (plum) tomatoes are not available, it's fine to use canned (but canned tomatoes will contain a little salt; taste the sauce before adding more). Use as little salt as possible -- let the other flavours dominate. A small amount of freshly crushed, roasted cumin adds extra richness; barely a hint is needed.

Procedure:

Warm the olive oil in a medium sized pan over low heat & fry the garlic gently, just until it begins to take on colour. Add the tomatoes, and cook uncovered for 10 minutes, or until the tomatoes lose their juices. Add the basil, pepper cumin and salt.

Preheat the broiler. Cut the cooked polenta into 2" squares & brush them with a little oil. Broil until they are firm & lightly crisp with a bit of a crust on the first side. Turn the squares over & spread with the tomato mixture. Broil for 5 to 7 minutes & serve immediately.

Serve with a red wine. Have some freshly grated cheese (parmesan or Romano) on the table for those who like it.

Makes 8 appitizer servings