Ingredients:
1 recipe Fast Polenta, 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, and Freshly ground black pepper,
optional.Here, golden polenta triangles are the base for sauteed sweet pepper strips topped with a dab of Gorgonzola. Colorful and eye-catching, they make ideal appetizers; or erve them as the first course of a dinner party.
Find a source for really fresh dolce latte Gorgonzola: much imported Gorgonzola is over the hill, a casualty of time and travel. Smell the cheese first; if the odor is very strong, reject it. The Gorgonzola should be a creamy white, veined in blue, no t yellowish or brownish and cracked. Prepare the polenta. Pour the hot polenta into a lightly oiled 1 1/2-quart loaf pan. Let cool, then refrigerate, covered with plastic wrap, until needed. Place the olive oil in a medium saute pan. Add the peppers and salt to taste. Cook over medium heat, covered, stirring often. If needed, add sugar to taste, from a small pinch to a large pinch, according to sweetness of peppers. Cook until the peppers are tender and soft, about 10-15 minutes. Unmold the polenta and slice into 16 1/2-inch slices. If desired, trim polenta to create straight-sided rectangles. Cut each slice diagonally into 2 triangles. Lightly brush polenta under the boiler, turning once. Cook polenta triangles until crisp on the outside and flecked with brown, about 4 to 5 minutes per side. Top each triangle with a little of the pepper mixture. Using a teaspoon, top with a little Gorgonzola, about 1/2 teaspoon per triangle. With the heat off, return polenta triangles to the oven (not under the broiler) for just a moment to warm but not melt the Gorgonzola. Serve immediately.
Makes approximately 32 crostini.