1. Line rimmed baking sheet (cookie sheet) with foil. Bring 4 cups water and 1 teaspoon salt to a boil in a heavy large saucepan. Slowly add polenta, whisking until smooth. Reduce heat to medium-low; cook about 30 minutes or until polenta thickens and pulls away from sides of pan, whisking frequently to remove any lumps. 2. Stir in butter, pepper, and 1 teaspoon oregano, combine until smooth. 3. Pour cooked polenta onto baking sheet and use spatula or butter knife to spread evenly. It should cover the sheet completely. Refrigerate until firm (at least 2 hours). 4. While the polenta is cooling, preheat oven to 300°F Line another large baking sheet with parchment paper. Arrange tomato slices in single layer. Sprinkle tomatoes with 1/2 teaspoon sugar, then some salt. Drizzle with 2 tablespoons olive oil. Roast until tomatoes are tender but the slices still hold together, about 2 hours. Remove from oven and allow to cool. (Polenta and tomatoes can be made 1 day ahead and refrigerated). 5. Preheat oven to 450°F. 6. Line large baking sheet with parchment paper. Using 1 3/4- to 2-inch-diameter cookie cutter or juice glass, cut out approximately 24 rounds from polenta. Place rounds in a single layer on baking sheet. Place 1 tomato slice on each round and sprinkle rounds with remaining 1 teaspoon oregano. Top each with 2 or 3 olive halves. Drizzle with remaining 2 tablespoons oil, then sprinkle with Parmesan. 7. Bake polenta pizzas until heated through and cheese melts (approximately 10 minutes). Serve warm. ---------------------------------------------------------------------------
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