Polenta Sandwiches with Peppers and Onions
Preparation steps
Prepare polenta the day before serving. Bring water and salt to a boil and sprinkle with cornmeal, stirring constantly. Cover pan and let polenta cook over low heat about 5 minutes. Remove pan from heat and let polenta soak about 1 hour. Line a loaf pan with plastic wrap. Spread polenta in pan and allow to cool.
The next day, invert pan to remove polenta and cut polenta into 16 slices. Peel onions, cut into thin rings and sauté in olive oil. Halve peppers, remove seeds and ribs and cut into thin strips. Add peppers to onion mixture, cover and steam for 15 minutes.
Preheat oven to 200°C (approximately 400°F). Cut cheese into 8 slices. Heat butter in a pan and briefly fry polenta slices on each side. To assemble the sandwiches, place half of the polenta slices on a greased baking sheet. Top each slice with a slice of cheese and some onion-pepper mixture. Place remaining polenta slices on top of sandwiches and secure each with a toothpick stuck through a sage leaf. Bake sandwiches about 10 minutes. Serve sandwiches immediately.
