Polenta con Pomodori

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.