3/4 cup yellow cornmeal
2 cups boiling water
6 ounces blue cheese (crumbled)
Salt and pepper
Butter
2 jars (12 ounces each) roasted red peppers (drained, pureed)
2 teaspoons granulated sugar
Gradually stir cornmeal into boiling water in large saucepan; cook over low heat until thick, stirring constantly. Stir in 4 ounces blue cheese; season with salt and pepper. Pour into buttered 8-inch cake pan and chill (1 hour).
Heat pureed peppers and sugar in small saucepan until hot.
Cut polenta into wedges; sauté in oil until browned. Serve with pepper sauce and sprinkle with remaining blue cheese.
Makes 6 servings.