Pan-Seared Polenta with Roasted Red Peppers, Artichokes and Grana Padano

1. Brush a quarter sheet tray or 9” x 13” pan with olive oil, and set aside.

2. Whisk together the stock, cornmeal and salt in a heavy saucepan. Bring to a boil over medium heat. Cook, stirring occasionally, until the polenta becomes very thick and pulls away from the sides of the pot when stirred, about 10 minutes.

3. Remove from the heat and whisk in the butter, 3/4 cup of the cheese and the oregano. (Reserve the remaining cheese for garnishing.) Season with salt and pepper to taste.

4. Pour the polenta out onto the oiled sheet tray, and set it in the refrigerator until completely firm, about 1 hour.

5. Meanwhile, prepare the pepper-artichoke topping. Slice the roasted pepper into strips, and place them in a bowl with the artichokes, capers, garlic, basil, olive oil and balsamic vinegar. Season with salt and pepper. Keep at room temperature until ready to serve.

6. Cut the chilled polenta into eight squares. Dredge each one through the flour, tapping off any excess.

7. Heat a griddle or nonstick pan over medium heat and add the olive oil. Crisp up each piece of polenta on both sides until golden brown, 3 to 4 minutes per side.

8. Set out four plates, and place two squares of polenta on each. Top with a spoonful of the red pepper-artichoke mixture, and garnish with a grating of Grana Padano. Serve with Arugula Salad with Pine Nuts and Lemon Vinaigrette.

NOTE: To roast a pepper, place it directly on your gas burner and cook, turning occasionally, until the skin is completely blackened on all sides. Place the pepper in a bowl, cover with plastic wrap and allow to steam for about 15 minutes. Remove the skin and seeds from the pepper, resisting the urge to rinse it, and cut as needed for your recipe.