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Polenta with fennel, broccoli and dried tomatoes

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Ingredients for 2 servings:

  • 1 cup polenta
  • 4 cups water
  • 1 small fennel
  • ½ head of broccoli
  • 1 tsp oil (walnut oil)
  • 1 handful of tomatoes, dried, finely chopped
  • herbs, Italian
  • some salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick and easy, low-fat

Cut the fennel into very small cubes and cook with the broccoli florets until soft. Drain, reserving the vegetable water. Bring 4 cups of vegetable water to a boil, slowly but vigorously whisk in the polenta, reduce the heat to low, and simmer the polenta, stirring continuously, until it forms a thick, lump-free mixture. Add the vegetables and sun-dried tomatoes, stir in a little oil, and season with pepper, salt, and herbs. It’s a great side dish to meat or fish, or as a vegetarian dish. It also goes well with fried halloumi or tofu sausages.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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