Free Recipe Polenta with Roasted Fennel Sauce
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Polenta with Roasted Fennel Sauce Recipe
1 md Fennel bulb
Cut into 1/2-inch pieces
1/2 c Coarsely diced onion
2 Cloves garlic; sliced thin
1-1/2 ts Olive oil
Cooking spray or oil
24 oz Roll prepared nonfat polenta
14 oz Crushed tomatoes
1 ts Red pepper flakes; or to
-taste
2 tb Grated Parmesan cheese;
-(optional)
1 tb Finely chopped fennel fronds
Polenta with Roasted Fennel Sauce Preparation
Makes 4 servings Fresh fennel bulbs have a bright licorice taste and are often used in Italian cooking. Slice the bulb crosswise, then chop the slices. Reserve some leaves fir garnish. 1. Preheat oven to 450 F. In a large bowl combine fennel, onion, garlic, and oil. Toss to coat. Spread mixture in one layer on a nonstick baking sheet. 2. Spray another nonstick baking sheet lightly with cooking spray. Cut polenta into sticks about 1/4-inch by 3 inches. Spread sticks in one layer on prepared baking sheet. 3. Bake fennel mixture and polenta for 15 minutes, stirring and reversing sheets halfway through. Meanwhile, heat crushed -. tomatoes in a large saucepan till simmering. 4. Add fennel mixture to tomatoes and simmer 2 minutes. Arrange polenta on a platter. Top with fennel sauce, sprinkle with red pepper flakes and Parmesan, if desired. Garnish with fennel fronds. LACTO/VEGAN PER SERVING: 164 CAL (13% from rat), 5g PROT, 2g FAT, 32g CARB. 425mg SOD, 0mg CHOL, 4g FIBER By Karen C. Greenlee <greenlee@bellsouth.net> on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 73 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Polenta with Roasted Fennel Sauce?
If you know a better Polenta with Roasted Fennel Sauce Recipe please comment below.