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1
Line an 8-by-8-inch pan with plastic wrap, and set aside.
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2
In a medium saucepan, combine olive oil, milk and 1 clove chopped garlic.
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3
Place over high heat to bring to a boil, then remove from heat.
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4
Whisk in Cream of Wheat until well blended.
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5
Return to high heat, and whisk until thickened but still pourable.
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6
Remove from heat, and whisk in eggs.
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7
Return to heat, and stir in 1/4 cup cheese, the spinach, basil, parsley, and salt and pepper to taste.
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8
Stir the mixture until thickened and no longer pourable.
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9
Immediately spoon mixture into plastic-lined pan, smoothing with a piece of plastic wrap to make a flat, even surface.
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10
Cover and refrigerate until chilled and solid, 2 to 24 hours.
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11
While polenta is chilling, prepare red bell pepper sauce.
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12
Preheat a broiler.
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13
Place red bell pepper under broiler, turning occasionally until blackened on all sides.
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14
Allow to cool.
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15
Peel and seed pepper, cut into pieces and place in a blender.
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16
Add anchovy, garlic and olive oil, and process until smooth.
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17
Add just enough chicken stock to make a thick but fluid sauce.
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18
Transfer mixture to a small saucepan over medium-low heat.
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19
Season with sugar and salt and pepper to taste.
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20
Bring to a simmer, remove from heat and keep warm.
