Prepare to transform your dinner table with a dish that's about to become your new obsession! Caramelized Fennel on Herbed Polenta isn't just a recipe—it's a sensory journey that marries the sweet, nutty essence of caramelized fennel with creamy, herb-infused polenta. Imagine golden, crispy fennel slices nestled on a bed of luxurious, velvety polenta that promises to elevate your home cooking from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 bulbs fennel, sliced
- 2 tablespoons olive oil
- 1 cup polenta
- 4 cups vegetable broth
- 1 teaspoon dried herbs (thyme, oregano)
- Salt and pepper to taste
Instructions
- Prepare the fennel by trimming the fronds and removing the tough outer layer. Slice the fennel bulbs vertically into thin, even strips, approximately 1/4 inch thick.
- Heat olive oil in a large skillet over medium-high heat. Arrange fennel slices in a single layer, ensuring they are not overcrowded to promote proper caramelization.
- Cook fennel for 10-12 minutes, turning occasionally, until edges become golden brown and crispy. Reduce heat to medium-low if fennel starts to burn.
- While fennel is cooking, bring vegetable broth to a gentle boil in a medium saucepan. Gradually whisk in polenta, stirring constantly to prevent lumps from forming.
- Reduce polenta heat to low, add dried herbs, salt, and pepper. Continue stirring every few minutes to prevent sticking and ensure smooth consistency.
- Cook polenta for 20-25 minutes until it becomes thick and pulls away from the sides of the pan. If it becomes too thick, add a little more broth to maintain creamy texture.
- Once polenta is smooth and fennel is caramelized, remove both from heat. Let rest for 2-3 minutes to allow flavors to settle.
- Plate by spreading herbed polenta as a base, then topping with caramelized fennel slices. Garnish with reserved fennel fronds if desired.
Tips
- Slice fennel uniformly to ensure even caramelization. Thin, consistent strips are key to achieving that perfect golden-brown color.
- Use a wide skillet for fennel to prevent overcrowding, which can steam instead of caramelize.
- Be patient during caramelization—medium-high heat and occasional turning are crucial for developing deep, rich flavors.
- Whisk polenta constantly to prevent lumps and achieve a silky-smooth texture.
- Keep extra vegetable broth on hand to adjust polenta's consistency if it becomes too thick.
- Let both components rest briefly after cooking to allow flavors to meld and settle.
- Optional: Garnish with fresh fennel fronds or a drizzle of high-quality olive oil for an extra gourmet touch.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 5g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
