Crostini Di Polenta Alla Pizzaiola (Polenta and Tomato Sauce)

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