Roasted Red Pepper Polenta
        Preparation time:    
    Number of servings:    

INGREDIENTS
5 Cups water    I red Bell Pepper
1 1/2 C coarse corn meal    1 small onion, diced
1 1/2 T salt    2 cloves minced garlic
freshly ground pepper to taste (1-2 tsp.)        
   
INSTRUCTIONS
Bring water to a boil, slowly add cornmeal, stirring constantly to avoid lumps.  Simmer over low for 15-20 minutes
Roast red pepper over gas burner.  Plce directly on the burner grate, turning to get an evenly charred surface.  Place in a tightly closed brown paper bag for 15 minutes.  When cool, scrape charred skin off of the pepper, and chop, removing seeds and stem.
Saute onions in olive oil until soft.  Add garlic, and red peppers, saute for 5 minutes
Combine all ingredients in the cornmeal and stir.
Remove from heat and pour into a bread pan.  Cool in fridge for a few hours until solid.
Slice into 1/2 inch slices and saute in herbed garlic butter or olive oil until heated.

Serve topped with fresh garden tomatoes and sprinkled with grated parmesean, or Mushroom Gravy