Forum

It says in the paragraph before the recipe that the peppers can be roasted and marinated three days before. In #3 of the recipe it says to "marinate the peppers for at least an hour, or up to overnight". First question is on the counter or in the fridge?

In #5, the assembly of the dish, it calls for "topping the polenta with three peppers and drizzling with some of the marinade". Question: you take the peppers out of the marinade after "overnight" and store them and the saved marinade for up to three days separately? thoughts?

So many recipes have mixed messages in the heanote/instructions! I've noticed it is especially those from "celebrity" chefs!! As to answering question re fridge/counter .. food safety would say fridge.. as to the other question .. go with your own imagination!! But I'd marinate for the longest time possible for flavour .. so 3 days in marinade won't hurt.. on day of service drain peppers from marinade, strain marinade and use as the dressing.