Polenta with Gorgonzola and Red Pepper Sauce

6  cups  water
2  cups  cornmeal  (1 cup each, fine and coarsely ground)
2  tsp  salt
2  Tbs  melted butter
8  oz  Gorgonzola cheese

In a large, heavy pot, slowly pour water into the cornmeal, stirring constantly, until you have a lump-free paste. Stir in the rest of the water and salt. Cook on med-low heat for 20 - 30 minutes, stirring very frequently, until thick and smooth. Be especially careful the last 10 miutes to prevent scorching. When done, a spoon will stand up in the middle and the whole mass will cling together and pull away from the sides of the pan.

Remove from heat and scoop it out onto the countertop (or large cutting board) that has been wet down with cold water to prevent sticking. Smooth out polenta to about 1/2" thick. Cool for at least 30 minutes, up to half a day, covered with a cloth. Brush bottom and sides of baking dish with some of the melted butter. Brush the rest of the butter on top of the polenta. Cut into small rounds with a biscuit cutter. Put the scrap polenta in the baking dish. On top of this, make an overlapping row of rounds, leaning up against the side of the dish. Lean the next row of rounds overlapping the first row, etc. Crumble cheese over top.

Bake @450 degrees for about 20 minutes, until cheese melts and polenta is crusty. Serve with Roasted Red  Pepper Sauce.

Roasted Red Pepper Sauce:
6  huge  or  9  med  red bell peppers
1  onion, chopped
3  Tbs  olive oil
3  cloves  garlic, finely minced
3  tomatoes, finely chopped  OR  6  canned whole Italian Plum tomatoes with juice to make 1-1/2 cups
2  Tbs  chopped fresh basil (1 tsp dried)
Freshly ground black pepper, to taste
1/4  cup chopped fresh parsley (not dried)

Place whole peppers directly on the rack of 500 degree oven, for about 20 minutes. Turn 2 - 3 times to get all sides evenly charred. Cover the bottom of the oven with aluminum foil to catch the drips, in case one splits open. Roast until skins are black and blistered. Put them immediately in a covered bowl. Allowing them to cool down in their own steam will make peeling easier.

When cool enough to handle, peel them over o bowl to catch the wonderful oils tey secrete. Do not rinse them. Remove seeds and thick inner inner membranes. Slice into thin strips, and then in half lengthwise. You should have about 2 cups.

Saute the onions in the wonderful pepper oils you have collected, or in the olive oil. Add garlic and saute for a few quick minutes. When the onions are translucent, add tomatoes, basil, and black pepper. Stir in the red pepper strips and cook for a few minutes.

Puree about 1/3 of the sauce in a blender or food processor. Return it to the pan. Add parsley. Serve over polenta or cooked pasta. If using pasta, slightly under-cook the pasta and put it in the pot of sauce to finish cooking.

NOTE:
Roast a few more peppers while you're at it, and use them for sandwiches. A roasted red pepper sandwich is the best!