Cook grits. In 1 liter of boiling salted water gradually add 1 Cup grits, stir, reduce the heat and cook for about 30 minutes, not forgetting to stir, until thick (heard somewhere that the polenta needs to be cooked right in the pan with thick walls, better than cast iron or copper and stir with a wooden spatula. Don't know if I did a regular aluminum pan, to which nothing is burnt). Weight should be thick, even like the dough, and to come unstuck from the sides of the pan

Spread our polenta in a baking dish greased with butter (or like me-in shape, covered with baking paper)and leave for a while.

Meanwhile, prepare the "stuffing". Olives cut into slices (not very small)

Finely chop the greens.

Cheese (I did not take very salty) mashed with a fork, add the crushed garlic.

In cheese, add olives and green pepper, add herbs (I had Basil and tarragon).

Spread the cheese on the polenta on top, and put it into the preheated oven for 10 minutes.

Here and you're done!

Can be used in the form of heat-as a main dish, or cold as a snack (I prefer). By the way, if you have any stuffing-it is sooooo delicious to spread it on toast))) Bon appetit!