Polenta Mini Pizzas

In a large saucepan, combine water, salt, and bring to a boil

Gradually add the cornmeal in a steady stream, whisking continuously to prevent lumps

Reduce heat and let cook for 40 minutes, stirring occasionally to prevent sticking

Spread the polenta into a large serving dish, leaving about 2 centimeters of height

Let cool

Using a large cup, cut out slices of polenta

Place them in a lightly oiled baking dish

Top each slice with a tomato quarter, an olive half, salt and oregano to taste

Cover with shredded mozzarella, drizzle with olive oil, and bake until the cheese melts

Serve.