Stir cold water, cornmeal and salt in heavy saucepan. Cook on low heat until thick and pulls away from sides of pan, about 30 minutes, stirring frequently. Stir in parmesan cheese, tomatoes and 1/4 cup butter.
Pour polenta into buttered 13x9-inch baking pan; smooth top. Allow to cool to room temperature. Refrigerate until firm.
Cook and stir peppers and onion in 1 tablespoon of the oil until tender. Add fennel.
Cut polenta into 12 squares. Cook in skillet in remaining 1 tablespoon oil and 1 tablespoon butter until browned on bottom side. Turn; top each with 1 slice mozzarella cheese. Cover. Continue cooking until bottom is browned and cheese is melted. To serve, place 1 polenta square on each serving plate; top with pepper mixture. Sprinkle with additional parmesan cheese, if desired.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.