Polenta Triangles with Peppers and Gorgonzola

• порції: Makes approximately 32 c

Інгредієнти

1 recipe Fast Polenta (see page 68)

2 tablespoons extra-virgin olive oil

3 large bell peppers, 2 red and 1 yellow, cored, seeded, and cut into thin strips

Salt

Pinch sugar, optional

Extra-virgin olive oil for brushing on polenta

4 ounces imported dolce latte Gorgonzola, softened at room temperature

Freshly ground black pepper, optional

Напрямки

Prepare the polenta. Pour the hot polenta into a lightly oiled 1Vsquart lat pan. Let cool, then refrigerate, covered with plastic wrap, until neerlet Place the olive oil in a medium sauté pan. Add the peppers and salt to taste. Cook over medium heat, covered, stirring often. If needed, add se to taste, from a small pinch to a large pinch, according to sweethess of peppers. Cook until the peppers are tender and soft, about 10 to L$

minutes. Unmold the polenta and slice into 16 ½-inch slices. If desired, trim polenta to create straight-sided rectangles. Cut each slee diagonally into 2 triangles. Lightly brush polenta on both sides with olive oil and accange cur baking sheets. Place polenta under the broiler, turning once. Cook polenta triangles until crisp on the outside and flecked with brown, about 4 ta 5

minutes per side. Top each triangle with a little of the pepper mixture. Using a teaspoon, top with a little Gorgonzola, about ½ teaspoon per triangle. With the beat off.

return polenta triangles to the oven (not under the broiler) for jus a moment to warm but not melt the Gorgonzola. Serve immediately.