For the gratinated cheese polenta, bring the soup to the boil and slowly pour in the polenta. Bring to the boil briefly while stirring and leave to swell over a very low heat or warm.
Preheat oven to 200 °C and butter a baking dish.
Peel and finely chop the onion.
Chop the olives.
Fry the bacon in a pan and add the onion.
Stir the olives, bacon mixture and half of the grated cheese into the polenta and season with salt and pepper. Allow polenta to cool.
Using wet spoons, cut out dumplings from polenta and place in baking dish. Sprinkle the remaining cheese on top and bake in the oven on the middle shelf for about fifteen minutes, until the cheese is melted and lightly browned.
Serve the gratinated cheese polenta drizzled with a little olive oil.