Cornmeal Cakes
Nonstick cooking spray
1 1/2 cups yellow cornmeal
5 1/2 cups water
1 1/2 teaspoons salt

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 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
2 tablespoons olive oil
2 large cloves garlic, finely minced
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

Preheat oven to 400 degrees F.

In custard cup, microwave oil and garlic on HIGH 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 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.

Makes 16 servings.