Serves 4-6 Difficulty
For polenta triangles: 3 cups water 1 cup polenta 2 teaspoons salt
For topping: 1 red bell pepper, seeded, sliced and cut into 1" pieces 1 yellow bell pepper, seeded, sliced and cut into 1" pieces Salt and fresh ground pepper Pinch of sugar Olive oil 4 ounces gorgonzola cheese, crumbled
In a medium saucepan, over high heat, bring water to a boil. Add salt, and in a steady stream add cornmeal, stirring vigorously. Cook and stir for 10 minutes, until polenta is smooth and leaves side of pan.
Transfer hot polenta to a baking dish large enough to hold polenta spread to 1/2" thickness. Spread polenta in dish and let cool and then refrigerate until firm.
Heat a large non-stick skillet over medium heat and add 2 tablespoons olive oil. When hot, add peppers and saute until softened, stirring often. Add a pinch of sugar and season to taste with salt and pepper.
While peppers are cooking, heat an oven to broil. Cut polenta into squares and then each square into two triangles.
Place triangles on a baking sheet and brush both sides of each with olive oil. Broil for 5 minutes, turn each piece over and broil other side for another 5 minutes.
Remove triangles to a serving platter and top each with a little of the peppers and then a dollop of gorgonzola. Serve immediately.