Recipe at: http://ciaprochef.com/grapes/recipe22/
This simple bite-size appetizer combines the flavors of a spicy, slow-cooked Spanish sofrito with the smoky flavor of a firm grilled polenta bite, balanced with the cool richness of mascarpone. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes.
2 Comments
The grill markes on the polenta didn't work out so well, lol!
looks great