INGREDIENTS

INSTRUCTIONS

From:    Sally Eisenberg <sparky@NETGATE.NET>
Date:    Sat, 13 Jul 1996 16:01:42 -0700
For polenta, in 3 quart saucepan bring the 3 c. water to boiling.  In
medium mixing bowl combine cornmeal, 1 1/2 c. cold water and salt. Slowly
add cornmeal mixture (STIRRING CONSTANTLY TO AVOID LUMPS). Cook and stir
till mixture returns to boiling. Reduce heat to very low. Cover and simmer
for 15 min, stirring occasionally. Stir 3/4 c. of shredded cheese into hot
polenta. Turn hot mixture into ungreased 13x9 inch pan. Cool slightly.
Cover and chill for several hours or till firm. Meanwhile, place pepper
halves, cut side down, on foil-lined baking dish. Bake at 425 degrees for
20-25 min. or till skin is brown. Immediately place in a brown paper lunch
bag; seal. Let cool in bag so steam will loosen the skin. When peppers are
cool enough to handle, peel off skins, using sharp knife. In blender
container combine peppers, sugar, vinegar and salt. Cover and blend till
smooth.  Transfer to small saucepan to heat through the sauce. Cut chilled
polenta crosswise each way to make triangles and arrange on lightly greased
baking sheet.  Brush polenta pieces with olive oil. Broil 4-5 inches from
heat source for 4 minutes. Turn polenta over and brush with more olive oil.
Broil 4 minutes more or till golden brown. Sprinkle with remaining
provolone cheese.  Then let polenta sit for few minutes till cheese melts.
To serve, line plates with arugula. Place polenta pieces on top of arugula
and top with warm pepper sauce.
EAT-L Digest 12 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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