Ingredients

4 Tbsp. olive oil
2 garlic cloves
6 ripe tomatoes, seeded, finely chopped and drain
salt and pepper
1 1/2 Tbsp. parsley
polenta, prepared as above
olive oil

Cooking Instructions

Warm the olive oil in a medium sized skillet over low heat and sauté the garlic gently, just until it begins to take on color. Add the tomatoes, salt and pepper and cook uncovered for 10 minutes, or until the tomatoes lose their juices. Stir in the parsley. Preheat the broiler. Cut the cooked polenta into 2 squares and brush them with a light wash of oil. Broil until they are firm and lightly crisp with a bit of a crust on the first side. Turn the squares over and spread with the tomato mixture. Broil for 5 to 7 minutes and serve immediately.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)