Ingredients

For the peppers:
2 red bell peppers
2 ripe plum tomatoes, cut into quarters
8 black olives, pitted
1 tablespoon capers
2 garlic cloves, sliced
8 basil leaves, torn
1/4 cup olive oil
2 teaspoons balsamic vinegar
Kosher salt or sea salt, to taste
Freshly ground black pepper, to taste

For the Gorgonzola polenta:
3/4 cup polenta or coarse cornmeal
2 tablespoons butter
2 ounces Gorgonzola cheese, cut into small chunks
Kosher salt or sea salt (optional)
Arugula leaves

Directions

Preheat oven to 400 F.

Cut each bell pepper in half lengthwise. Do not remove the stems as this will help to keep the peppers' shape. Cut out the seeds and discard.

Put the hollowed-out peppers in a roasting pan. Divide the tomatoes, olives and capers among the pepper halves. Tuck the garlic slices and torn basil into the stuffing, and spoon the oil and vinegar over the top. Season well with salt and pepper. Roast in a 400 F oven for 30 minutes, or until stuffed peppers are tender and just blackened around the edges.

Meanwhile, to make the polenta: Put 2 cups water in a heavy-bottomed saucepan, add a pinch of salt, and bring to a boil. Reduce the heat to a simmer and sprinkle in the polenta or cornmeal, stirring well with a wooden spoon.

Cook, stirring, until the mixture begins to pull away from the sides of the pan, about 15 to 30 minutes (depending on the quality and type of polenta) or according to the package instructions. The polenta should be thick and lump-free.

Add the butter, and salt if needed, and stir well. (Do not overseason the polenta — the cheese is quite salty already.) Add the Gorgonzola and mix thoroughly.

Transfer to a shallow tray or wooden board (dampened with water to prevent sticking) and spread into an 8-inch square. Let cool until firm. The polenta can be made several hours ahead or the day before, then cooled and refrigerated until needed.

Cut the polenta into 4 squares, put on a nonstick baking sheet and cook under a very hot broiler until the cheese begins to bubble and melt.

To serve, transfer the polenta squares to warmed plates, top each with a stuffed bell pepper, and serve with arugula. Makes 2 to 4 servings.