Polenta con Funghi e Peperoni (Polenta with Mushrooms and Peppers)

This reminds me a lot of the rustic polenta casserole recipe in the Complete Vegetarian from America's Test Kitchen. The topping was very tasty. However, I think I probably should've cooked the polenta a bit more. It didn't set and firm up the way I would've liked. I was hungry and impatient though. The flavour's still fine as is. It's just not my preferred texture.

Polenta con Funghi e Peperoni

Slightly adapted from Cooking from an Italian Garden by Paola Scaravelli and Jon Cohen

Ingredients

• 2L water
• 1 tsp. coarse sea salt
• 1/2 tsp. black peppercorns, ground
• 2 c. cornmeal (preferably coarse)
• 2 Tbsp. unsalted butter
• 1 onion, halved and sliced
• 2 cloves garlic, minced
• 225g cremini mushrooms, sliced
• 3 bell peppers, sliced
• 1 recipe sugo finto
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped fresh basil
• 2 Tbsp. capers, chopped
• 1/4 c. grated Parmesan

Directions

1. Combine water, salt, pepper, and cornmeal in a large pot and bring to a boil.
2. Reduce heat to a simmer and continue cooking, stirring often for at least half an hour. You may need to cook for even longer if you want your polenta to have a firm, sliceable consistency once baked.
3. Grease a 23cm by 33cm (9"x13") lasagne pan and pour the polenta into the pan. Set aside.
4. Preheat oven to 180°C (350°F).
5. Melt butter over medium heat.
6. Add onion and cook until softened.
7. Add garlic and cook for 1 minute.
8. Add mushrooms and peppers and cook for a further 10 minutes.
9. Remove from heat and spread vegetable mixture over polenta.
10. Warm up tomato sauce and stir in parsley, basil, and capers.
11. Pour sauce over vegetable-topped polenta.
12. Sprinkle surface with Parmesan.
13. Bake at 180°C (350°F) for 20 minutes.