for the leek polenta

600	ml	vegetable stock
200	g	corn meal (fine, medium or coarse)	add to stock and simmer on a low heat for c. 15 minutes, remove saucepan from heat
1	tblsp	olive or corn oil	heat in a second saucepan
1	clove	garlic	finely chopped
1	stalk	leek	wash thoroughly, chop up finely and sauté together with garlic until soft, mix into polenta
50	g	Pecorino or Feta cheese	crumble
50	g	Gruyere, grated	fold into polenta mixture
		salt & pepper	to taste
			grease a bread tin and pour in polenta mixture, allow to set for at least 30 minutes

for the tomato sauce

1	tblsp	olive or corn oil	heat in a pan
1		small onion	finely chopped
1	clove	garlic	finely chopped, sauté together with onion
1	tin	chopped tomatoes	add
100	ml	red wine	add and simmer for 15 minutes (without a lid)
1	tblsp	fresh basil	cut into fine strips
10		olives	stoned, halved, add to the sauce
		salt & pepper	add to taste
			Tip out the polenta, cut into slices and place on tin foil. Briefly reheat in the oven or in a pan with a bit of oil, turning them over on both sides
			Place the sauce on to four plates and the polenta slices on top.

The finer the corn meal, the faster it is softened. Instead of using olive oil, any other oil is also fine. If so desired, leaving out the red wine.