roasted pepper

this recipe takes in preparation 20 min and in cooking  55 min and   the quantity is enough for 4 people .
ingredients :
250 g of instant polenta
2 green peppers,
3 red peppers
1 clove of garlic
1 tsp. balsamic vinegar
2 tsp. tablespoons olive oil
some chives and parsley
salt and pepper
method:
- Roast the peppers on all sides in the oven grill
position. Wrap them in foil . When they have cooled, remove the stem and seeds and skin.
- Mix the balsamic vinegar and olive oil. Salt and pepper. Peel, crush the garlic. Add it to the sauce.
- Cut the peppers into strips and put them in the sauce to marinate. This preparation can be done the day before.
- Boil 1 liter of seawater. Pour the polenta slowly, stirring vigorously until it has thickened.
- Spread the polenta on oiled baking sheet. Smooth with a spatula. Leave it for 20 minutes to firm. Break it then the discs using a punch.
- Preheat the oven grill position. Bake the plate. When the toasts are well cooked on one side, flip them and put the grill on the other side.
- At the last moment, have on each toast a few strips of red and green peppers and serve immediately.
- You can also add parmesan cheese and some prosciutto on each toast.
http://www.aufeminin.com/recettes/recettes-sans-gluten-d49617c580716.html