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1
Preheat the oven to 450.
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2
Cut the peppers in half lengthwise and remove the seeds, but leave the stem ends on so the peppers will hold their shape.
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3
Brush the pepper halves with oil, inside and out, and sprinkle lightly with salt.
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4
Place cut-side up on an oiled baking sheet and roast in the oven until tender but still holding their shape, about 15 minutes.
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5
While the peppers roast, in a heavy saucepan, bring the water, salt, and red pepper flakes to a boil.
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6
Add the polenta in a slow, steady stream while whisking.
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7
Cook on medium heat, stirring often, until thickened.
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8
Stir in the corn, oil or butter, 1 cup of the cheese, and the olives.
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9
Remove from the heat.
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10
Fill the roasted pepper halves with the polenta mixture.
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11
Sprinkle the tops with the remaining cheese and return to the oven for 5 to 10 minutes, until the cheese is melted.
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12
Meanwhile, combine the salsa, black beans, and cilantro in a saucepan and bring to a simmer.
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13
To serve, spoon some of the black bean salsa on each dinner plate and place one or two pepper halves on top.
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14
This is a complete, filling dinner that needs no accompaniment, although a green salad with Caesar Dressing (page 220) is always nice.
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15
For that matter, Peanut Butter Chocolate Sauce (page 280) on vanilla ice cream is always nice, too.
