Fried Polenta with Peppers

Bring salted water to a boil, sprinkle in cornmeal while stirring and bring back to a boil. Stir in cheese, remove from heat and let soak for 5 minutes. Turn out polenta onto a greased baking sheet and spread about 1 cm thick (approximately 1/2 inch). Smooth and let cool. Cut polenta into rectangles and fry until golden brown on both sides in a pan with butter. Keep warm.

Rinse bell peppers, cut in half, remove seeds and interior skin and cut lengthwise into wide strips. Sauté in hot olive oil for about 8 minutes. Season with salt and pepper to taste and stir in basil.