Grape Sofrito on Grilled Polenta

California Table Grape Commission
From: Chef Scott Samuel, CIA Greystone, CA. Yield: 12 pieces.

Grape Sofrito:
½ cup olive oil
1 cup white onion

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.