1.   Arrange pepper mixture on top of each polenta square.

2.   Add the roasted pepper mixture and return to a boil.

3.   Drain the potatoes and, while still warm, add to the pepper mixture together with the capers, gherkin, parsley and salami or smoked turkey.

4.   Peperonata is a pepper mixture that can be served with grilled bread as an appetizer or as a side dish.

5.   Put ginger, chilies and ground pepper mixture into container of blender.

6.   Push the pepper mixture to the side of the pan.

7.   Spoon the pepper mixture around the chops and top with Green Olive Tapenade.

8.   Spread pepper mixture evenly over bean layer in prepared dish.