Bring 8 cups of salted
(using only 1 tablespoon) water to a rapid boil. Pour corn
meal into boiling water and stir with a whisk over high heat.
Add red and black pepper, butter, salt and cheese and mix
thoroughly. After corn meal is mixed, reduce to a medium
flame. Stir continuously for 45 minutes.
Remove from heat and serve
warm, or pour into a large sheet pan, spreading evenly to
cool. The mixture will harden in approximately 20 minutes. Cut
into serving size squares. Preheat large grill until smoking.
Brush polenta with olive oil. Brown on both sides and serve
with the sauce of your choice.
