4 tablespoons olive oil
1 medium onion, finely chopped
1 tablespoon chopped fresh sage
1 roasted red pepper peeled and chopped
2 cloves garlic, chopped
1 quart liquid such as water or vegetable broth
1 cup ground cornmeal
1 tablespoon grated Pecorino Romano cheese
1/4 cup crumbled feta cheese
salt and pepper to taste
Preheat the oven to 350°F/180°C.
In a large, oven-safe saucepan heat 2 tablespoons of the olive oil. Add the onions and cook until the onions are translucent. Add the garlic and stir, then add the peppers, sage, and the liquid. Bring to a boil.
Gradually whisk in the cornmeal, stirring constantly. Cover and place in the oven. Cook for 35 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the remaining olive oil. Season with salt and pepper and gradually add the cheeses.
Serve or pour the polenta into a pan lined with parchment paper. Cover and place in the refrigerator to cool and set.
Once set, turn the polenta out onto a cutting board and cut into portions. Brush each side with olive oil and sauté or grill.
Once grilled, it's nice to have as part of a salad, topped with tomatoes, capers, Kalamata olives, more feta cheese, and drizzled with a little olive oil and balsamic vinegar.