Polenta in a tube. Sounds strangely disgusting. But it's pretty tasty. I sliced some up, drizzled the slices with some olive oil and sprinkled some salt on them, put some slices of cheese on top of each slice and sliced up some maters. Twenty minutes and 350° later, and I have soft and slightly sweet polenta with cheese and slightly roasted tomatoes. Though tasty, next time I'll leave it in a bit longer, or just pan fry it. But it's good, and it keeps in the pantry unopened for a good while. It was at least a month before I opened the tube.