As a simple side dish polenta is to the north of Italy what pasta is to the south a mellow partner for spicier or richer foods. It can be served plain. When making polenta into a main dish, Italian cheeses are a wonderful addition. I used four of them parmesan, mozzarella, ricotta, and Dolce Gorgonzola in one of the following recipes to make a delicious supper dish. Incidentally, all of the recipes in this article can he assembled ahead of time.
Italian cooks prepare their polenta in a large copper pot and stir it with a stick.
I have found that any heavy-bottomed pot and a wooden spoon will do as well. The key is to stir the polenta constantly to prevent lumps from forming. The assertive roasted red pepper flavor is tamed by layers of creamy cornmeal. Transfer to a bowl and cool, covered with plastic wrap. Chop the basil finely with the metal blade of a food processor, about 5 seconds.