Chef David LeFevre, Water Grill, Los Angeles. Yield: 6 servings. POLENTA: 1 Tbsp. shallot, minced 1 tsp. garlic, minced 2 tsp. butter 2 tsp. extra virgin olive oil 1/3 cup polenta 1 cup milk 1 cup water 2/3 oz. mascarpone RATATOUILLE-STUFFED ZUCCHINI: 3 Tbsp. olive oil, divided 1/3 cup eggplant dice, outside only 1/3 cup red onion, julienne 1 pinch saffron 1 cup tomato concasse 3 Tbsp. shallot, minced 1 date, minced 1/3 cup roasted red bell pepper, small dice 1 1/2 Tbsp. garlic, minced ...

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