Grape sofrito with grilled polenta and mascarpone

Start the olive oil on medium-high heat, add the diced onion, red pepper, green pepper and a pinch of salt.

Cook slowly on medium to medium-low heat without color to draw out the moisture and concentrate the flavor, about 25 to 30 minutes, until the vegetables are translucent and soft.

Roast the jalapeno on low heat on a grill, or in the oven at 350 degrees for about 40 minutes; remove the stem and seeds and dice.

Bring the milk to a simmer with the bay leaf and jalapeno until scalded.

Add the polenta in a slow stream while stirring so no lumps form; turn to medium-low and cook about 30 minutes, stirring occasionally, until quite thick and slightly al dente.

Add the fresh red grapes to the sofrito and cook about five minutes to meld the flavors while keeping their bite.

Season the sofrito with black pepper and kosher salt; keep it in the pot and serve warm.

Season the polenta with kosher salt and grated Parmesan, remove the bay leaf, taste and adjust.

Spread the polenta about three quarters of an inch thick in the buttered dish, smooth the top and refrigerate one to two hours until firm.

Cut into one-inch circles. Heat a grill pan on medium heat until smoking hot and oil the polenta.

Grill three or four minutes per side without touching, turning about 45 degrees after a minute or two for grill marks, then flip and cook two or three minutes more.

Top the polenta with the grape sofrito, mascarpone and a fresh black grape and serve warm on a platter.