Rosemary scented Polenta

(Serves 4). Coat a 9 x 13-inch rimmed baking pan with vegetable cooking spray. Set aside. In a large saucepan, combine water, broth, and rosemary. Heat to a boil. Slowly whisk in cornmeal and cook about 20 minutes over low heat, stirring constantly until thickened and bubbly. Stir in olives and red pepper. Pour mixture into greased baking pan. Let cool several hours or overnight. Heat oven to 400F. Cut cooled polenta into 8 pieces. Leave in baking pan. Brush with half of the olive oil. Bake 25 to 30 minutes, turning once and brushing with remaining olive oil until golden brown. Serve heated with tomato sauce.