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Bring 2 1/2 cups water to a boil in a medium saucepan. In a medium bowl, combine the remaining 1 1/2 cups water, cornmeal and 1 teaspoon salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat to low. Cook for about 10 minutes or until mixture is very thick, stirring occasionally. Pour the hot mixture into a 3-quart rectangular baking dish. Cool slightly. Cover and refrigerate about 1 hour or until firm. (Or, cover and refrigerate up to 24 hours.)
Preheat oven to 350°F. Heat oil in a large nonstick skillet, over medium heat. Add onion; sauté for 3 to 4 minutes or until tender. Add mushrooms, the remaining 1/4 teaspoon salt and the black pepper. Cook and stir for about 5 minutes or until mushrooms are tender. Remove from heat; stir in the green and red roasted peppers.
Spread the marinara sauce over the chilled polenta. Top with the vegetable mixture and sprinkle with mozzarella cheese. Bake, covered, for 30 minutes. Bake, uncovered, for 10 to 15 minutes more or until edges are bubbly.