Serves 6 Difficulty
2 cups water 1 teaspoon salt 1 cup yellow cornmeal 1 cup milk 3 Tablespoons olive oil 3 red bell peppers, stemmed, seeded and cut into 1/3" strips 3 yellow bell pepers, stemmed, seeded and cut into 1/3" strips 2 garlic cloves, thinly sliced 5 Tablespoons balsamic vinegar 3/4 teaspoon salt 1/4 teaspoon pepper 1-1/2 teaspoons sugar Olive oil 4 ounces goat cheese, crumbled
For polenta: Add water and salt to a medium saucepan. Bring to a boil over high heat.
In a small bowl combine cornmeal and milk; mix until smooth. Whisk cornmeal mixture into hot, salted water until polenta thickens; about 1 minute. Cook over medium heat, stirring occasionally until polenta is very thick; about 25 minutes. Transfer polenta to an oiled 8"x4"x3" loaf pan and smooth top. Press plastic wrap directly on top of polenta and cut a few slits to allow steam to escape. Let cool and then refrigerate for at least 1 hour.
In a large skillet heat oil over medium-low heat. Add peppers, garlic, 3 tablespoons vinegar, salt and pepper. Cover and simmer for 25 minutes, stirring occasionally. Stir in remaining vinegar and sugar. Increase heat to medium-high and cook until liquid has evaporated. Remove from heat.
Unmold chilled polenta and cut into 12 slices. Heat a large skillet, adding enough olive oil just to cover bottom of skillet and saute polenta until golden brown on both sides.
To serve, place 2 polenta slices on a plate, top with warm peppers and sprinkle with crumbled goat cheese.
To short-cut this recipe, use packaged polenta tubes. Simply cut rounds from tube and saute.
Plan ahead, if you make the polenta from scratch, as it will need to chill in the refrigerator for at least one hour.