Polenta with roasted fennel sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Fennel bulb |
| Cut into 1/2-inch pieces | ||
| ½ | cup | Coarsely diced onion |
| 2 | Cloves garlic; sliced thin | |
| 1½ | teaspoon | Olive oil |
| Cooking spray or oil | ||
| 24 | ounces | Roll prepared nonfat polenta |
| 14 | ounces | Crushed tomatoes |
| 1 | teaspoon | Red pepper flakes; or to taste |
| 2 | tablespoons | Grated Parmesan cheese; (optional) |
| 1 | tablespoon | Finely chopped fennel fronds |
Directions
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 ¼-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@...> on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page 73 Converted by MM_Buster v2.0l.