Ettore’s has built an impressive reputation for its beautiful European pastries, and because of this, I often forget that the award-winning bakery is also a restaurant. But I was reminded recently that the quality we appreciate in Ettore’s desserts is also evident in the kitchen’s savory items. We visited on a crisp, cool fall evening, and I was delighted by an intriguing dish composed of polenta wedges baked with chunks of marinated steak, roasted broccoli and corn, all lavishly topped with a feisty tomato sauce and melted Parmesan cheese. Hearty and full-flavored, it was an autumn treat that was further enhanced by a bowl of the restaurant’s lusty, satisfying housemade tomato bisque. I rounded out my meal with a scrumptious chocolate “chewy” cookie (yes, that’s its real name), but it was the polenta I remembered the next morning. Other dishes I’ve thoroughly enjoyed at Ettore’s include the juicy wood-fired half rotisserie chicken; and the excellent Ettore’s Hamburger, smothered with sautéed mushrooms and Swiss cheese and served up on a cheddar scallion bun.