Instructions: Salsa cruda, salsa verde or dressing of your choice

Cut zucchini in half lengthwise and grill to a light char. Also, grill bell pepper and jalapenos until well charred. Place grilled peppers in a paper bag, closing tightly. Allow peppers to steam. Once they have cooled, peel and discard charred peel. (When dealing with jalapeno or 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 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-quart saucepan. Pour in polenta in a steady stream and stir continuously for 3-4 minutes until it has thickened. Add Parmesan and mix well. Pour one-third of polenta mixture into loaf pan and spread evenly. (You will be layering the terrine in this order: polenta, vegetables, polenta, vegetables, polenta.) Place half the vegetables on the polenta, spreading evenly. 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 cool. Refrigerate 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 other dressing of your choice

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