INGREDIENTS

INSTRUCTIONS

Heat a very large heavy-based frying pan with lid. Pour the polenta
into the pan of boiling water, beating well with a wooden spoon until
the mixture thickens.  2 Remove from the heat, crumble over the
Gorgonzola and drop in the  butter. Cover and set aside. Seed and slice
the peppers and garlic.  3 Add the oil to the hot frying pan and when
it starts to smoke,  throw in the vegetables. Cover and cook over the
highest heat for a  minute.  4 Roughly chop the tomatoes and toss into
the pan with the olives.  Replace the lid and cook for a further
minute, season to taste.  5 Beat the melting Dolcelatte and the knob of
butter into the polenta,  check the seasoning, adding a little hot
water if the mixture is too  thick.  6 Spoon the polenta into bowls and
top with the charred vegetables  (just use half). Coarsely grate over
some fresh Parmesan, scatter  over the basil and serve.  7 Spoon the
remaining vegetables alongside the grilled polenta,  scatter over some
Parmesan and basil and serve.  Variation  A plate of plain polenta,
cooked, set, cut into triangles and  chargrilled can be served with the
vegetables as an alternative to  the wet polenta.  Converted by
MC_Buster.  Per serving: 210 Calories (kcal); 19g Total Fat; (77%
calories from  fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol;
443mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2
Vegetable; 0  Fruit; 3 1/2 Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“You can fool yourself. You can never fool God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 499
Calories From Fat: 172
Total Fat: 19.6g
Cholesterol: 0mg
Sodium: 587.9mg
Potassium: 194.5mg
Carbohydrates: 72.1g
Fiber: 11.6g
Sugar: 3.5g
Protein: 8.4g