Preparation:
combine water and salt in a heavy saucepan, over a moderate flame bring to a boil and slowly add polenta heat and stir for 20 minutes remove from heat stir in butter, a spoonful at a time cool to the touch place 2 tablespoonsful into each of 24 muffin cups or tartlet tins press evenly up the sides allow to cool until firm, do not refrigerate heat half of the olive oil in a skillet, over a medium flame add peppers, garlic, and oregano cover and cook for 15 minutes remove from heat season with salt, pepper, and hot pepper sauce to taste transfer to a food processor process to a smooth puree strain through a sieve or chinois whisk in remaining olive oil, then egg yolks and ricotta spoon into shells top with mozzarella and parmesan cheeses bake at 400 degrees for 20 minutes remove from oven and cool slightly remove from tins arrange onto a serving platter garnish as desired serve warm |
