Caramelized Fennel on Herbed Polenta
Ingredients
The polenta
-
2 to 3
cups
vegetable broth or water
-
½
cup
organic polenta / cornmeal
-
fine sea salt
-
¼
cup
chopped mixed herbs (such as dill, chives, parsley)
-
¼
cup
grated Pecorino Romano cheese
The fennel
-
1
large
fennel bulb
-
1
knob
ghee or clarified butter
-
2
tablespoons
raw fennel seeds
-
½
tablespoon
pure maple syrup
-
cold-pressed olive oil
-
herb flowers
for garnish
Instructions
- Heat the vegetable broth in a large saucepan until simmering and whisk in the polenta gradually to prevent clumping.
- Add a few pinches of salt and stir constantly for a couple of minutes, then reduce heat and simmer for 30 to 45 minutes, stirring occasionally.
- While the polenta cooks, slice the fennel bulb into thin vertical slices.
- Heat ghee in a skillet over medium-high heat and add fennel slices in batches, ensuring they do not overlap.
- Sprinkle the fennel with sea salt and let it cook without stirring until golden, about 5 to 7 minutes.
- Flip the fennel slices to brown the other side, then add fennel seeds and maple syrup, cooking for an additional minute.
- Transfer the fennel to a plate and season with more salt if needed.
- Stir chopped herbs and grated cheese into the polenta, adding more broth if necessary to achieve a creamy consistency.
- To serve, place polenta on a plate, top with caramelized fennel, drizzle with olive oil, and garnish with herb flowers.
Nutrition Facts (estimated)
Servings
2
Calories
335
Total fat
12g
Total carbohydrates
48g
Total protein
10g
Sodium
233mg
Cholesterol
32mg
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