2 tubes polenta refrigerated
or
6 1/2 cups water
2 teaspoons salt
2 cups instant polenta
Extra virgin olive oil
2 large red and green bell peppers diced
2 tablespoons extra virgin olive oil
4 ounces Gorgonzola softened
salt and pepper to taste
Make polenta or use prepared polenta from refrigerator case. Cut into 1/2" slices, and then cut each slice into triangles. Brush both sides with olive oil and arrange on baking sheet. Broil 5" from heat for about 10 minutes per side till crisp and flecked with brown. Saute peppers in oil and season to taste. Cover & cook over medium heat for 10 minutes. Top each triangle with peppers and 1/2 tsp Gorgonzola. Return triangles to 200 degree oven to warm. Serve immediately.
POLENTA (using coarse regular polenta cornmeal)
Boil water -- add cornmeal in thick, steady stream while stirring with wooden spoon. Stir for 20 minutes after all cornmeal is added. It is done when it tears away from sides of pot as you stir. Pour into prepared loaf pan, smooth with wet spatula and cool.