Polenta With Peppers

• 2 1/2 tablespoons olive oil
• 2 1/2 tablespoons sherry vinegar
• 1 1/2 teaspoons balsamic vinegar
• Salt and freshly ground pepper to taste
• 1 red pepper, seeded and finely chopped
• 1 yellow pepper, seeded and finely chopped
• 1/2 orange pepper, seeded and finely chopped
• 1/2 green pepper, seeded and finely chopped
• 1 shallot, peeled and finely chopped
• 8 ounces quick-cooking polenta
• 1/4 cup heavy cream
• 2 tablespoons butter
• Baby basil leaves for garnish

1. Whisk together oil, vinegars and salt and pepper.
2. Add peppers and shallot.
3. Set aside to marinate.
4. Cook polenta according to package directions and stir in the cream and butter at the end.
5. Season with salt and pepper.
6. Immediately pour onto a baking sheet lined with parchment paper and spread evenly.
7. Set aside to set and cool.
8. Cut rounds of polenta with a cookie cutter.
9. Top with peppers and a basil leaf.

olive oil, sherry vinegar, balsamic vinegar, salt, red pepper, yellow pepper, orange pepper, green pepper, shallot, polenta, heavy cream, butter, basil

Taken from cooking.nytimes.com/recipes/11223 (may not work)