John Myers
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Walnut Balsamic Fennel with Parmesan Polenta
The perfect walnut balsamic fennel with Parmesan polenta recipe with a picture and simple step-by-step instructions.
fennel
- 1 Fennel bulb
- 1 shot Balsamic vinegar with walnut
- 1 pinch Brown sugar
- 1 tbsp Butter
- 1 pinch Salt and pepper
polenta
- 100 g Polenta
- 400 ml Milk
- 1 tbsp Butter
- 3 tbsp Grated Parmesan
fennel
- Finely chop the fennel bulb. Heat butter in a pan and lightly fry the fennel on it. Meanwhile, mix the vinegar with a little sugar so that the mixture loses some of its acidity. Then deglaze the fennel with the vinegar-sugar mixture and let it reduce until the fennel is soft and the liquid has thickened. At the end, season with salt and pepper.
polenta
- Put the milk and butter in a saucepan and slowly bring to a boil. Add the cornmeal, stirring constantly, and let it swell for about 10 minutes. Then stir in the Parmesan.
Serving
- Put a dollop of polenta on the plate and arrange the fennel on top.
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