For sauce, in a medium saucepan heat 2 teaspoons of the oil and the garlic over medium heat. Add tomatoes; cook for 2 minutes. Stir in olives and rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 8 minutes, stirring occasionally. Season to taste with salt and pepper.
Meanwhile, cut polenta into 8 slices. In a large nonstick skillet or on a griddle heat the remaining 2 teaspoons oil over medium heat. Add polenta; cook about 6 minutes or until golden brown, turning once. Sprinkle with cheese. Serve atop tomato sauce. Makes 4 servings.