1 each large red, yellow and orange bell pepper, thinly sliced
1 pound Cremini mushrooms
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Cornmeal Cakes: Several hours or day before serving, grease an 11 x 7-inch
baking dish with cooking spray. Place cornmeal in medium bowl; gradually whisk
in 2 cups of the water.
In large, deep saucepan, heat remaining 3 1/2 cups water and the salt to
boiling; over low heat, whisk in cornmeal mixture. Whisk until cornmeal is smooth.
Simmer for 30 minutes or until cornmeal thickens and pulls away from pan sides
when stirred, stirring every 5 minutes. Spread evenly in prepared dish; cool.
Place plastic wrap directly on surface; chill.
Vegetables: Heat oven to 400 degrees F.
In custard cup, microwave oil and garlic on HIGH for 1 minute or until hot;
in bowl, toss 2 teaspoons oil mixture with peppers. Place on jellyroll pan.
In same bowl, toss mushrooms with remaining oil mixture; toss with peppers.
Roast vegetables for 40 minutes or until tender and brown, adding thyme after
20 minutes. Stir in salt and pepper. Serve hot or at room temperature.
At serving time, turn out cornmeal onto cutting board; cut in half crosswise.
Quarter crosswise to make 8 squares. Halve squares diagonally.
In large, nonstick skillet, in 2 batches, in butter, brown cornmeal triangles
on both sides. Remove to large platter; keep warm. Top with pepper mixture.