This is a relatively modern way of preparing polenta and is a recipe from Friuli-Venezia Giulia. In this region, white polenta is preferred to the yellow variety, as it is considered to have a much more delicate flavour, best suited to the local dishes. Although tomatoes and olive oil are not a major part of the cuisine of this area, they all work well together in this dish. It makes a very tasty lunch or supper, to which other ingredients, such as sliced salami, could be added.
You can swap the tomatoes for roasted red bell pepper, or other roasted summer vegetables of your choice, such as aubergine/eggplant, courgette/zucchini or, in the winter when fresh vegetables are not at their best, bottled roasted bell peppers.
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