Polenta always sounded kind of fancy to me until I realized it is simply cornmeal mush with Parmesan cheese. I love how you can take simple ingredients and make them into an elegant dish.

Polenta has to be served immediately to have it in it’s fluffy state. But Confetti Polenta is your answer to making it ahead and holding until serving time. Placing the hot polenta on the red and green peppers cooks them. Then after the polenta seizes, it is firm and can be picked up and placed in a skillet to brown. The result is a crusty bottom, creamy polenta center with colorful, tasty peppers on top. Enjoy!