From: Chef Scott Samuel, CIA Greystone, CA. Yield: 12 pieces. Grape Sofrito: ½ cup olive oil 1 cup white onion 1 cup red bell pepper, cored and diced 1 cup green bell pepper, cored and diced 1 cup red seedless grapes, quartered ¼ cup black seedless grapes, halved for garnish ½ tsp. kosher salt pinch of cayenne pepper Polenta: 1 Tbsp. butter, for greasing dish 3 cups milk 1 bay leaf 1 jalapeno, roasted, stemmed, seeded and minced 1 cup ...

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