Preparation:
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 425F for 20-25 minutes 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. |
