Crispy Grilled Polenta with Salsa Rosa

In a large saucepan, bring the gluten-free chicken broth to a steady boil over medium-high heat. Season with 1 teaspoon of kosher salt and 1 teaspoon of freshly ground pepper. Gradually whisk in the polenta, adding it slowly to prevent lumps. Continue whisking gently until the mixture comes to a simmer and thickens. Reduce the heat and follow the package instructions for cook time, stirring now and then with a wooden spoon. Cook until the polenta is very thick—when a spoon stands upright in it—which should take about 10 minutes more. Adjust seasoning with additional salt and pepper to taste.

Generously oil a 9 by 13-inch baking pan with extra-virgin olive oil. Use a rubber spatula to spread the hot polenta evenly in the pan, pressing it into the corners and smoothing the surface. Cover the pan with plastic wrap and refrigerate until the polenta is completely firm, at least 2 hours or overnight for convenience. When set, turn the block out or cut directly in the pan into 12 even triangles using a sharp knife or a cookie cutter.

Preheat a grill to high heat. Once the grates are very hot, brush them with olive oil to prevent sticking. Place the polenta pieces on the grill and do not move them until clear grill marks form, about 2 minutes. Flip each triangle and grill the second side for another 2 minutes, until the exterior is crisp and golden. If you prefer, heat a skillet over medium-high with a thin film of olive oil and pan-fry the pieces in batches until both sides are browned and crisp. Transfer the finished polenta to a platter and serve immediately with Salsa Rosa or your chosen topping.

Set your oven broiler to high and position a rack about 4 inches from the heat source. Broil the whole red peppers, turning frequently, until all sides are blistered and blackened in places, about 15 to 20 minutes. Place the hot peppers into a paper bag, fold the top closed, and let them steam and cool; this makes the skins easier to remove.

Meanwhile, heat 2 tablespoons of olive oil in a small skillet over high heat until it shimmers. Add the serrano chiles, reduce to medium, and cook, turning occasionally, until they soften, brown lightly, and blister all over, about 6 to 8 minutes. Remove the skillet from the heat and allow the chiles to cool in the oil. When cool enough to handle, discard stems, reserve the chiles in a bowl, and leave the flavored oil in the pan.

Return the pan with the chile-infused oil to medium heat. Add the thinly sliced garlic and cook just until it begins to take color, about 30 seconds. Stir in the chopped oregano to release its aroma, then add the tomato puree and 3/4 teaspoon kosher salt. Bring the mixture to a gentle simmer and cook for about 5 minutes to slightly thicken the sauce and meld flavors.

Peel the cooled peppers, remove stems, membranes, and seeds, but do not rinse them under water. Place the peeled peppers, the reserved serranos, and the tomato mixture into a blender and puree until completely smooth. Add the red wine vinegar and freshly ground black pepper to taste, blend briefly to combine, and taste for seasoning. Adjust salt, pepper, or vinegar as desired. Chill the salsa in the refrigerator for up to 5 days or freeze it for up to 4 months.