Polenta Base:

4 cups water
1 vegetable stock cube
4 teasp salt
1 ¼ cups polenta
½ bunch basil finely chopped
½ bunch parsley finely chopped
100g pine nuts toasted

for the Pie:

6 big potatoes or 1 small pumpkin (queensland blue or any) Potato & pumpkin both work well. You can use either or both.
1 paket cherry tomatoes
Kalamata olives as many as you like to eat
Sea salt & freshly ground pepper to taste
Fetta cheese 250g
¼ cup tomato paste mixed with a little oil, salt, sugar & asafetida powder.

Read the whole recipe before starting, because the veges can be cooking while you make the polenta.

Boil the water with salt & stock cube. Whisk in the polenta and cook, stirring frequently over a low heat for about 10 minutes, or until all the liquid is absorbed. Remove from the heat and stir in the herbs and nuts.
Spoon the polenta in to a oiled baking dish about 25 x 30 cm, spreading it evenly to a thickness of about 1 – 1 ½ cm. Set aside.
Preheat the oven to 200 degrees C.

For the Pie

Simply for looks cut the washed potatoes (unpeeled) or the peeled pumpkin in slices about 1cm thick. OR cut them in very thin slices.

Brush olive oil over the vegetable and place in a baking dish. Sprinkle with salt & pepper. Bake in the hot oven until cooked and a bit crunchy. You might like to turn them over half way through the cooking time. Thick cut veges will take about 40 minutes. Thin will only take about 20 minutes. Both will taste great.
Keep the oven on but turn it down to about 180 degrees C.
Spread the tomato paste mixture over the polenta. Place the veges on top in a creative arrangement. Add to the creativity by arranging the cherry tomatoes (you can put them on whole or cut in half or quarters), olives (also whole, or half or quarters) & crumbled feta cheese – so they are all evenly distributed over the pie.
Pop in back into the oven for 10 – 15 minutes so all the flavours can be enhanced, the cheese can melt a little & other veges cook.
Out of the oven let the pie stand for 5 minutes so the polenta can harden. Cut & serve.
Great to eat at room temperature or cold as well.

Variations

Polenta base with
- salt, fetta cheese & rosemary
-fresh corn pieces from the cob & ½ bunch fresh chopped
parsley & garlic butter
- salt, parmesan cheese & sliced sun dried tomatoes

Toppings
- grilled eggplant, artichoke hearts, bocconcini & sliced fresh tomato
- baby spinach, cottage cheese, semi dried tomatoes, pine nuts or walnuts and parmesan cheese 
-asparagus with pesto, sun dried capsicum & mozzarella