Instructions: Scoop the polenta into a 9" pie dish and use a frosting spatula to level out the top so its smooth. Let the polenta sit, uncovered at room temperature, until firm, at least 4 hours. Overnight is fine. To make the sauce, combine the tomatoes, garlic, capers, basil and thyme in a processor or blender and blend until smooth. Then scoop into a nonstick saute pan and simmer until fragrant and slightly thickened, about 3 to 4 minutes. Broil the polenta until hot a slightly browned. Then fill with sauce and bring the whole thing to a sizzle under the broiler.

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