Polenta with Zucchini Carpaccio and Roasted Peppers and Onions
Halve and core two red peppers, and cut into fat strips. Similarly slice a red onion, and place with the peppers in a roasting pan or, even better, a cast iron skillet. Drizzle with ample olive oil, and add salt and pepper. Roast in a 375 degree oven for about 30 minutes or so, until vegetables are soft and starting to brown a bit. Meanwhile, thinly slice one medium zucchini lengthwise. Spread the slices in a single layer on a rimmed baking sheet, and brush both sides with olive oil. Lightly salt and pepper. Put zucchini in the oven when the peppers still have about ten minutes to go. The zucchini are done when they are nice and tender.
While the vegetables finish cooking, julienne a good handful of basil leaves, and mince one clove of garlic. After taking the peppers out of the oven, stir in the garlic, and pop back into the oven for a minute or so, just to take the bite off. After taking them out of the over, toss the peppers with the basil, and drizzle with some balsamic vinegar.
Meanwhile, prepare soft polenta. (I typically use quick-cooking polenta, which is done in just a couple of minutes.) If available, stir some mascarpone cheese into the polenta.
When ready to serve, put soft polenta into bowls, drape zucchini slices over, and top with roasted peppers and onions. Add a grating of parmesan, if desired. Some toasted pine nuts would also be good.
We did end up having the pork chops last night, coated in powdered porcini mushrooms, pan-seared and then roasted for 15 minutes. They were delicious with pureed garbanzo beans, which were scented with cumin and Spanish smoked paprika, and oven roasted asparagus with a squeeze of Meyer lemon juice. But that menu was probably a little less virtuous.
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