Caramelized orange fennel on herbed polenta
If you love fennel, you’re in for a treat! Today we are making cheesy polenta with lots of herbs and orange fennel. Orange and fennel are a match made in heaven, hence the famous Sicilian fennel and orange salad, you can see this recipe as kind of my winter version of that Sicilian salad. Have it as a side dish or as a main . Hope you like it!
Recipe
Serves 2 as a side
Ingredients
200 gr polenta
500 ml vegetable stock
2 large fennels, sliced
2 oranges, juice from
1 large clove of garlic, minced
a handful each of basil, parsley, mint, dill, minced
2 tbs of vegan butter
a splash of cream
olive oil
salt and pepper to taste
Vegan gondino parmesan, optional, this is my favorite brand
Instructions
Start by preheating your oven to 180C.
Place the fennel on a baking dish, lined with baking paper and season with lots of olive oil, salt, pepper and the juice from 1 orange.
Bake in the oven for 30 to 40 minutes until caramelized.
Meanwhile make the polenta by bringing the stock to a boil.
Add the polenta and stir to prevent clumps.
If the polenta gets to thick add more water, it should be the concistency of oatmeal.
Add the cream, butter, parmesan, garlic, herbs and juice from the other orange.
Season with salt and pepper, or more parmesan.
Spoon the polenta onto a plate and finish with the fennel on top.
Garnish with fresh dill and more orange juice.
Buon appetito!
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
