Instructions: Drain tomatoes and combine on cutting board with capers and olives. Chop together as finely as possible. The result will be a rough-textured pesto. Remove to bowl and add garlic, anchovy paste, red pepper flakes and oil. Mix thoroughly. (Preserved olives vary in their saltiness; taste pesto before seasoning with salt and additional red pepper flakes.) Set aside.

Cook polenta according to package instructions, adding more water as it cooks if necessary to maintain a soft consistency. Stir in olive oil and spoon into serving 4 bowls. Stir generous spoonful of pesto into each serving. (Leftover pesto makes a flavorful sandwich spread.)

This recipe yields 4 servings.

Comments: If fuel economy is not an issue, use regular polenta rather than instant; it takes longer to cook but the texture is superior.

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