Heat bone broth with salt in a medium size saucepan on high heat and bring to a boil. Once boiling, pour cornmeal slowly into the broth and stir with a wooden spoon or whisk. Continue stirring for 2-3 minutes as the mixture thickens, then turn down the heat to low. Cook for 45 minutes, stirring every 10 minutes. If the polenta becomes too thick, add ½ cup of water or broth to thin out.

Lightly grease a shallow baking dish (8.5” x 11”), or you can use a baking sheet, with 1 T ghee.

Once the polenta is cooked, mix in 1 T ghee, salt, and pepper. Pour the polenta onto the baking dish, and smooth down the polenta with a spatula. Let cool in the refrigerator overnight.

Heat a medium sized skillet over medium-high heat with 1 T ghee. Add finely diced zucchini and sauté.

While sautéing the zucchini, wash, pat dry and mince the parsley and place in a small mixing bowl. Once the zucchini is cooked (tender), remove from heat and add to the small mixing bowl with the parsley. Add the lemon juice, pinch of salt and pepper, and mix to combine. Set aside.

To reheat the polenta… Cut the solid polenta into 12 squares. Using the same pan you sautéed the zucchini in, over medium-high heat add 2 T ghee and pan fry the polenta until crispy on both sides. Push the polenta to the side while cooking and make a small space to lightly toast the pine nuts (don’t walk away, these toast quickly!)

To serve… place a square of polenta on the plate and top with the zucchini mixture.with half a piece of smoked salmon, capers, and pine nuts. Squeeze any extra lemon juice on top, and garnish with any additional chopped parsley.