• Soak Portobello caps in sherry & oil mixture.

• Put under broiler for 6 minutes, or until meaty.

• Remove and touch to hot grill to make attractive grilling marks.

Frisee

2 ounces frisee

3 T balsamic vinegar

3 T extra virgin olive oil

• Wash the frisee and sprinkle with olive oil and balsamic. Sear briefly in hot sauté pan.

Harissa

1 red pepper

1 yellow pepper

2 bunch cilantro

2 cloves garlic

2 T ancho chile puree

1 T chile powder

1 T paprika

1 T coriander

2 T red wine vinegar

Cracked pepper

olive oil

salt

• Roast the peppers, peel, and puree with remaining ingredients

Polenta

2 cups cornmeal

7 cups water

• Bring water and salt to a boil. Slowly sprinkle in the cornmeal, stirring vigorously.

•  Turn down to a low heat and cook for 30 minutes, stirring occasionally.

• Turn the polenta out on a cool, flat surface. Form into a square 1 inch thick.

• Let cool and cut into 1x4 inch pieces

Smoked Tomato Cream

2 cups smoked Roma tomatoes (see "Tips & Techniques")

1-1/2 cup heavy cream

• Squeeze all seeds out of tomatoes and simmer in heavy cream for 15 minutes.

• Season with salt, pepper, and lemon juice.

To Serve

• Spoon Smoked Tomato Cream on plate; arrange three slices of Polenta over the sauce.

• Top with grilled Frisee, Harissa, and a Portobello cap.