For polenta triangles:
3 cups water
1 cup polenta
2 teaspoons salt

Olive oil

For the Braised Peppers:
Tablespoon olive oil
2 cups red bell peppers, sliced
1 cup yellow bell pepper, sliced
1 cup orange bell pepper, sliced
1-1/4 cups sliced onion
2 garlic cloves, minced
1 cup Chicken Stock
1 Tablespoon tomato paste
1-1/2 teaspoons fresh basil chopped
1-1/2 teaspoons red wine vinegar
Salt and freshly ground black pepper to taste

2 oz. goat cheese, crumbled
2 Tablespoons fresh basil, slivered