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Ingredients
- 2 med zucchini
- 1 x red bell pepper
- 2 x jalapenos (or possibly to taste)
- 1/2 c. shredded Parmesan cheese
- 2 c. polenta or possibly corn meal
- 5 c. chicken or possibly vegetable stock
- Â Â Salt to taste salad greens
Directions
- Salsa cruda, salsa verde or possibly dressing of your choice
- Cut zucchini in half lengthwise and grill to a light char. Also, grill bell pepper and jalapenos till well charred. Place grilled peppers in a paper bag, closing tightly. Allow peppers to steam. Once they have cooled, peel and throw away charred peel. (When dealing with jalapeno or possibly other spicy peppers, wear gloves.)
- Remove caps and stems from jalapenos and bell pepper; split peppers in quarters lengthwise and remove seeds and veins. (Or possibly leave jalapeno seeds in for a much spicier version.)
- Spray a 9 inch loaf pan with nonstick cooking spray and line with waxed paper, with a bit of excess draping over the rim. Bring stock to a boil in a 2-qt saucepan. Pour in polenta in a steady stream and stir continuously for 3-4 min till it has thickened. Add in Parmesan and mix well. Pour one-third of polenta mix into loaf pan and spread proportionately. (You will be layering the terrine in this order: polenta, vegetables, polenta, vegetables, polenta.) Place half the vegetables on the polenta, spreading proportionately. Pour another one-third of the polenta into the pan and arrange remaining vegetables on top. Top off with remaining polenta and smooth with a moistened spatula. Cover terrine with waxed paper and allow to cold. Chill for at least one hour.
- Turn out of loaf pan and slice with a serrated knife. Serve over salad greens with salsa cruda, salsa verde, or possibly other dressing of your choice
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