Polenta Triangles with Mozzarella Cheese and Roasted Red Peppers, Wheat and Gluten Free

Polenta, or corn grits, is a great food to take to a potluck, especially if you are strapped for time, but need something that looks impressive. (Uh-oh, my secret is out!)

This recipe will make a little more than two 9" pie pans worth of polenta triangles.

Here is what you will need:

2 cups polenta (corn grits)
6 cups water
2 TBS fresh thyme, chopped (remove stems)
1 bouillon cube (or dash of salt)
1 cup grated yellow cheese (optional)

GARNISH:
roasted red peppers, sliced into long thin strips
mozzarella cheese balls, sliced thin
basil leaves
olive oil to taste

Bring the 6 cups of water with a dash of salt (or bouillon cube) to a boil, add 2 TBS chopped fresh thyme, boil for another minute.

Then take the pan of water off the heat and slowly add 2 cups polenta, while stirring. Continue stirring until the polenta thickens to the consistency of very thick oatmeal.

Add 1 cup grated yellow cheese and stir until melted. Pour or scoop the thick polenta into two pie pans.

Garnish with thin strips of roasted red peppers, mozzarella slices, and basil leaves. Sprinkle a little olive oil on top and serve.

Voila!