Smoked Mozzarella Polenta

1 1/4 c instant polenta
24 slices smoked mozzarella
1 cup flour
1/2 c milk
2 eggs, beaten
4 oz grated parmesan cheese
ground black pepper

2 1/4 c Italian style bread crumbs
butter to taste

Pepper sauce
12 oz jarred roasted red peppers, drained
1/4 c olive il
1/4 c balsamic vineagr
fresh basil leaves

Cook polenta as directed on package and spread in flat 6 by 12 inch pan. Refrigerate 2 hours to set. Cut polenta into 24 squares, each 2" square. Slice mozzarella into 2" squares, and place on polenta squares.

Mix flour, egg, parmesan cheese, milk, and pepper. Dip polenta/cheese squares in the flour mixture, then in bread crumbs. Melt butter in skillet, and fry the polenta squares until brown on both sides. Keep warm until serving.

Pepper sauce:
Blend the ingredients for the sauce in blender until smooth. Serve with the polenta squares. Garnish with basil leaves if desired.