Fennel Polenta Recipes

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GRILLED SALMON AND POLENTA WITH FENNEL SALAD



Grilled Salmon and Polenta with Fennel Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

3 lemons (1 juiced, 2 halved)
1 teaspoon dijon mustard
2 tablespoons extra-virgin olive oil, plus more for brushing
1 pint grape or cherry tomatoes, halved
1 bulb fennel, trimmed, cored and very thinly sliced, plus 1/4 cup chopped fronds
Kosher salt and freshly ground pepper
4 6-ounce skinless center-cut salmon fillets (preferably wild)
1 teaspoon ground fennel seeds
1 14-ounce tube prepared polenta, sliced into 8 rounds
1 cup torn fresh basil

Steps:

  • Whisk the lemon juice and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the tomatoes and sliced fennel and toss. Season with salt and pepper; set aside.
  • Preheat a grill to medium high and brush the grates with olive oil. Season the salmon on both sides with the ground fennel, salt and pepper. Brush the polenta rounds with olive oil. Grill the salmon and polenta until well marked and the salmon is just cooked through, 3 to 4 minutes per side. Meanwhile, grill the lemon halves cut-side down until marked, about 3 minutes.
  • Add the fennel fronds and basil to the fennel salad; toss. Serve the salmon with the polenta, fennel salad and grilled lemons.

Nutrition Facts : Calories 410 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 450 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 37 grams

HOW TO MAKE PERFECT POLENTA



How to Make Perfect Polenta image

Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.

Provided by Chef John

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 55m

Yield 4

Number Of Ingredients 5

4 cups water
1 teaspoon fine salt
1 cup polenta
3 tablespoons butter, divided
½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Steps:

  • Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
  • Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
  • Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g

CREAMY ROASTED MUSHROOM FENNEL POLENTA



Creamy Roasted Mushroom Fennel Polenta image

When you need a side dish that pairs well with so many entrees and will be the star of the dinner table, this creamy roasted mushroom fennel polenta is definitely your best choice! The combination of flavors from roasted mushrooms, fennel and shallots paired with creamy polenta and a perfect balance of saltiness from freshly grated Pecorino Romano cheese gives this dish an explosion of flavor! There's no need to go out to a restaurant for this gourmet side dish, you can make it right in the comfort of your own home!

Provided by Madison | A Joyfully Mad Kitchen

Categories     side dishes

Time 40m

Number Of Ingredients 14

4 cups low-sodium chicken broth
1 cup polenta, uncooked
4 tablespoons unsalted butter
1/2 cup grated Pecorino Romano cheese
Salt and pepper to taste
8 ounces assorted mushrooms
3 tablespoons olive oil, divided
1 shallot, diced
1 fennel bulb, trimmed, cored, and diced
1 large garlic clove, minced
4 tablespoons white cooking wine
1/4 cup low sodium chicken broth
2 tablespoons unsalted butter
Fresh basil leaves, torn

Steps:

  • In a large saucepan, bring chicken broth to a boil.
  • Slowly pour in polenta, whisking constantly to prevent clumping.
  • Reduce heat to a simmer. Use a wooden spoon to stir almost constantly. Add more broth as needed if mixture becomes too dried out. Refer to polenta packaging for cook times.
  • Once polenta is cooked and creamy, add cheese, butter, salt and pepper.
  • Clean mushrooms with a small brush or damp paper towel - no not rinse off.
  • Cut off stems from mushrooms. Slice mushrooms into 1/4 inch thick pieces.
  • In a large skillet, heat 1 tablespoon olive oil. Cook shallot and fennel, until lightly browned, abut 3-5 minutes. Add garlic and cook until fragrant, about another minute. Place in bowl and set aside.
  • In same pan, heat 1 tablespoon olive oil. Add about half the mushrooms to pan in a single layer. Season generously with salt and pepper. Saut? mushrooms until they begin to caramelize and crisp up, 3-5 minutes. Pour into bowl with fennel and set aside. Repeat with remaining mushrooms.
  • Place mushrooms and fennel mixture back in pan and add wine to pan. Use wooden spoon to scrape any browned bits off bottom of pan. Once wine has mostly absorbed, add chicken broth and bring to a simmer. Add butter and whisk quickly to combine liquids.
  • Move polenta to a serving dish. Spoon mushrooms evenly on top of polenta, then tears of fresh basil and grate fresh Pecorino Romano cheese on top. Serve immediately or place in oven to keep warm.

POLENTA WITH FENNEL, PEPPERS, TOMATOES AND CHEESE



Polenta With Fennel, Peppers, Tomatoes And Cheese image

Provided by Marian Burros

Categories     dinner, main course, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

1 16-ounce fennel bulb
1 teaspoon olive oil
16 ounces whole red pepper or 14 ounces chopped ready-cut red peppers (4 cups)
8 ounces ripe tomatoes
8 large black Greek olives
3 1/2 cups no-salt-added vegetable stock or broth
3/4 cup instant or fine ground polenta
2 ounces plus Parmigiano Reggiano cheese, to make about 3/4 cup coarsely grated
1/8 teaspoon salt
Freshly ground black pepper

Steps:

  • Wash and trim the top branches and the bottom from the fennel. Slice the fennel bulb very thinly into rounds, and then slice the rounds into julienne strips.
  • Heat a medium-large nonstick skillet until it is very hot; add oil, reduce heat and stir in the fennel, cooking until fennel begins to brown and soften.
  • Wash, trim, seed and thinly slice the peppers, and cut slices into small pieces; add to fennel, and continue to saute over medium heat.
  • Wash, trim and cut up tomatoes; add to vegetables when peppers have begun to soften.
  • Pit and cut up olives, and add. Cover the pot; reduce heat to simmer, and continue to cook until the vegetables are tender.
  • In covered pot, boil stock.
  • Grate cheese.
  • Slowly stir polenta into boiling stock, reduce heat to medium-high and cook until mixture thickens, just a couple of minutes.
  • When polenta is cooked, stir in the cheese, season with salt and pepper, and top with the vegetables.

FENNEL POLENTA



Fennel Polenta image

Provided by Florence Fabricant

Categories     dinner, project, side dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 9

2 medium fennel bulbs, trimmed of stems, with greens chopped
1/2 cup water
1 3/4 cups milk
1 1/2 cups poultry stock
Salt and freshly ground black pepper to taste
1/2 teaspoon nutmeg, preferably freshly grated
1 3/4 cups yellow cornmeal
4 tablespoons unsalted butter
Butter or oil for reheating the polenta

Steps:

  • Preheat oven to 400 degrees.
  • Place the fennel bulbs and water in a roasting pan on the lowest rack of the oven, roast about one hour, until very tender. Remove and allow to cool slightly. Chop coarsely, place in a food processor with two tablespoons of the milk and process until smooth. Set aside.
  • In a large saucepan, combine the remaining milk, the stock, salt, pepper and nutmeg. Bring to a simmer. Slowly whisk in the cornmeal. Cook, stirring with a wooden spoon, until the mixture is thick enough to allow the spoon to stand up in it, about 15 minutes. Stir in the fennel puree, the chopped fennel greens and the butter. Adjust seasonings.
  • Line a baking pan 9 by 13 inches with parchment paper. Spread the polenta in the pan, smooth the surface and cover with plastic wrap. Refrigerate for four hours, until firm.
  • Cut the polenta into three-inch squares. Invert the pan to unmold them, then refrigerate them until ready to cook. Reheat the polenta by sauteing it in butter in a nonstick skillet or brushing it with butter or oil and grilling or broiling the squares until they are lightly browned and heated through. Keep in a warm oven until all the squares are browned, then serve.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 504 milligrams, Sugar 6 grams, TransFat 0 grams

WARM POLENTA AND OXTAIL CAKES ON FENNEL SALAD



Warm Polenta and Oxtail Cakes on Fennel Salad image

Provided by Ming Tsai

Categories     appetizer

Time 10h15m

Yield 4 servings

Number Of Ingredients 12

2 to 3 cups leftover polenta
1/2 cup grated asiago cheese
1 cup minced oxtail meat
1/4 cup sliced green scallions
Salt and black pepper to taste
3 cups shaved fennel
Juice of 1 lemon
1/4 cup extra virgin olive oil
1 teaspoon coarse ground coriander seed
Salt and black pepper to taste
2 cups balsamic
1/2 cup Chinese vinegar

Steps:

  • Reheat polenta. Mix in cheese, oxtail and scallions. Check for seasoning. Mold in baking dish so polenta is at least 1-inch thick. Refrigerate overnight. Cut squares or circles and grill until hot. Can also saute in nonstick pan. Serve warm on top of fennel salad. Garnish with dark vinegar syrup and fennel sprigs.
  • Mix all in large bowl. Check for seasoning.

SAUSAGE AND FENNEL RAGOUT WITH CREAMY POLENTA



Sausage and Fennel Ragout with Creamy Polenta image

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
1 pound bulk sweet Italian sausage
1 large red onion, thinly sliced
1 large fennel bulb, cut in half lengthwise, cored, and thinly sliced
4 garlic cloves, chopped
2 tablespoons fresh thyme leaves (4 sprigs, stripped and chopped)
Salt and freshly ground black pepper
1 quart chicken stock or broth
1 cup milk
3/4 cup dry white wine
1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped
1 cup quick-cooking polenta (found in Italian foods or specialty foods aisles)
2 tablespoons unsalted butter
1/2 cup grated Parmigiano-Reggiano (a couple of healthy handfuls), plus some for garnish

Steps:

  • Heat a large nonstick skillet over medium-high heat. Add the EVOO. Add the sausage, breaking it up with the back of a wooden spoon, and cook until browned, 4 to 5 minutes. Add the red onions, fennel, garlic, thyme, salt, and pepper. Continue to cook, stirring frequently, for about 4 minutes, or until the veggies wilt and the onions become translucent. While the veggies are cooking, start the polenta.
  • In a sauce pot combine 2 1/2 cups of the chicken stock and 1 cup of milk. Season the liquid with salt and pepper. Place over medium-high heat and bring up to a simmer.
  • Once the veggies have wilted, add the white wine and the remaining 1 1/2 cups of chicken stock to the skillet. Turn the heat to high and bring up to a simmer. Cook to reduce the liquids by half, about 4 to 5 minutes. Stir in the chopped parsley.
  • To the simmering chicken stock and milk add the polenta and whisk constantly until the cornmeal masses together. It's so cool how fast this happens-right before your eyes! Add the butter and grated cheese, stirring to combine. Keep in mind that polenta is very forgiving; if it becomes too thick, you can always add more warm chicken stock or milk.
  • Serve the polenta in a shallow bowl and top with a helping of the sausage and fennel ragout. Garnish with more grated Parmigiano-Reggiano.
  • Buy stock or broth in aseptic boxes rather than cans. They might cost a little more, but the stocks especially have great slow-cooked flavor that really makes fast-cooked food taste rich. Plus, whatever you don't use can go directly into the refrigerator, without having to transfer it from a can. If I know I am not going to use my remaining stock within the next few days, I will transfer it to a resealable plastic bag and freeze it flat. (I have had a small revolution of freezer storage space since embracing the freezing of things flat.)

POLENTA



Polenta image

We served the polenta with Braised Lamb Shanks with Tomato and Fennel, but it is equally delicious with chicken, veal, or pork, or as part of a vegetarian meal with a salad.

Provided by Martha Stewart

Categories     Lunch Recipes

Yield Makes 2 1/4 cups

Number Of Ingredients 4

4 cups cold water
1 teaspoon coarse salt
1 cup polenta
2 tablespoons unsalted butter

Steps:

  • Bring the water to a boil in a medium saucepan; add salt. Stirring constantly, slowly add polenta, letting the grains pass through your fingers in a steady stream. Reduce heat; simmer, stirring constantly, until polenta is tender but not mushy, 30 to 35 minutes. Remove from heat, and stir in butter. Serve hot.

FENNEL, BORLOTTI BEAN AND POLENTA BAKE



Fennel, Borlotti Bean and Polenta Bake image

This recipe if from Linda Majzlik, a vegan taste of Italy. I used dairy parmesan rather than vegan parmesan which is called for in recipe. Polenta isn't something I use very much, in fact it was so hard to find the ground corn flour to make it. Corn flours are used a lot in the Mediterranean and American cooking. Now this should not be confused with the corn flour (or corn starch) that we use to thicken things. Polenta comes in various grains, course, medium and fine. I like to use coarse and if I require it any finer I give it a wiz in my Kenwood chef. I eventually found a large kilo bag of coarse polenta in an Asian supermarket for under £3. Polenta is funny substance as technically a corn flour it is not free on slimming world. Per cooked 28g or ounce it has 1 syn. So I would hate to calculate the syns for this dish. It tastes good though and it is low fat.

Provided by cakeinmyface

Categories     Beans

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 18

6 ounces fennel (trimmed and sliced)
8 ounces borlotti beans (cooked)
4 ounces button mushrooms (wiped and sliced)
1 onion (peeled and chopped)
2 garlic cloves (minced)
400 g chopped tomatoes (tinned)
low-fat cooking spray
1 tablespoon tomato puree
1 tablespoon pesto sauce
2 bay leaves
1/2 teaspoon fennel seed
black pepper
50 ml vegetable stock
6 ounces polenta
1 teaspoon sage (rounded)
1 teaspoon parsley (rounded)
1 tablespoon parmesan cheese (rounded)
900 ml water

Steps:

  • First cook the polenta:.
  • Place water in large saucepan and bring to the boil. Mix the dry polenta with sage, parsley and parmesan. Gradually add this dry mix to the boiling water, whisking all the time to prevent lumps.
  • Lower the heat and simmer stirring frequently and cook for 10-15 minutes until the mixture thickens.
  • Spoon the polenta into a lined baking tray, flattening it with the back of a spoon to create a layer that is 2 cm deep. Place this tray in the fridge or cold place whilst you prepare the rest of the bake.
  • Heat low fat cooking spray in a large frying pan and add the onions, garlic and fennel and cook for 10 minutes add the remaining ingredients and stir well. Transfer mixture into a shallow baking dish. Cut the polenta into small triangles and arrange these on top of the veg. Sprinkle with a little more parmesan and bake in preheated oven at gas mark 4 until golden.

Nutrition Facts : Calories 291.8, Fat 2.6, SaturatedFat 0.6, Cholesterol 1.1, Sodium 205.3, Carbohydrate 58.7, Fiber 12.3, Sugar 4.8, Protein 12.1

SAUSAGE AND FENNEL RAGOUT WITH CREAMY POLENTA



Sausage and Fennel Ragout With Creamy Polenta image

Make and share this Sausage and Fennel Ragout With Creamy Polenta recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
1 lb bulk sweet Italian sausage
1 large red onion, thinly sliced
1 large fennel bulb, cut in half lengthwise, cored, and thinly sliced
4 garlic cloves
2 tablespoons chopped fresh thyme leaves
salt
fresh ground black pepper
1 quart chicken broth
1 cup milk
3/4 cup dry white wine
1/4 cup chopped fresh flat-leaf parsley
1 cup quick-cooking polenta
2 tablespoons unsalted butter
1/2 cup grated parmigiano-reggiano cheese

Steps:

  • Heat a large nonstick skillet over medium-high heat; add in olive oil.
  • Add in sausage, breaking it up with the back of a wooden spoon; cook until browned, 4-5 minutes.
  • Add in the red onion, fennel, garlic, thyme, salt, and pepper; cook, stirring frequently, for about 4 minutes or until the vegetables wilt and the onions become translucent.
  • While the vegetables are cooking, start the polenta: In a saucepan, combine 2 ½ cups chicken broth and milk; season with salt and pepper.
  • Place over med-high heat and bring to a simmer.
  • Back to the vegetables: once the vegetables have wilted, add in the white wine and remaining 1 ½ cups chicken broth to the skillet; increase heat to high and bring up to a simmer.
  • Cook about 4-5 minutes, to reduce liquids by half; stir in the chopped parsley.
  • To the simmering chicken stock/milk, add in the polenta; whisk constantly until the cornmeal masses together.
  • Add in the butter and grated cheese; stir to combine (if polenta becomes too thick, add more broth or milk).
  • Serve polenta in a shallow bowl; top with a helping of sausage and fennel ragout; garnish with more Parmigiano-Reggiano.

Nutrition Facts : Calories 478, Fat 28.6, SaturatedFat 11.8, Cholesterol 65.1, Sodium 1650.1, Carbohydrate 17.6, Fiber 2.9, Sugar 2.8, Protein 30.6

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From williams-sonoma.com


ROASTED SHRIMP WITH ORANGE AND FENNEL OVER POLENTA
2010-05-20 2 cups chicken stock. 1 cup instant polenta. Heat oven to 450. Arrange the shrimp, fennel, and orange segments in a single layer in an oven-safe pan or baking dish. Mix together the butter, garlic, thyme, and orange zest. Crumble into pieces and sprinkle over the mixture in the pan. Bake for 15 minutes, or until shrimp are pink and cooked through.
From healthy-delicious.com


FENNEL MEATBALLS WITH VEGETABLES ON CREAMY POLENTA
2020-02-06 Ready to eat in thirty minutes and so delicious! Creamy polenta with vegetables cooked to the bite and spicy roasted meatballs. An absolutely after-work and family-friendly dish that always succeeds! [This post contains – unpaid – advertising for Cuxland Pur.] The key to this recipe are good fennel sausages and crispy fresh vegetables ...
From captains-dinner.blog


ROASTED VEGAN SAUSAGE WITH FENNEL AND POLENTA
2021-09-24 Instructions. Preheat the oven to 400º F. Cut the polenta into 1/2-inch-thick slices. Then, cut each round into 4 wedge-shaped pieces. Slice the stem end off of the fennel, then cut the bulb into bite-sized strips. Slice the celery-like stalks into approximately 1/2-inch pieces.
From theveganatlas.com


CARAMELIZED FENNEL ON HERBED POLENTA RECIPE - 101 COOKBOOKS
Caramelized Fennel on Herbed Polenta. HS Note: This recipe serves two. You might as well double or triple the recipe for more servings, or easy leftovers. Community Grains sells a beautiful polenta integrale - it takes more cooking time (up to three hours) but the resulting polenta is rich, creamy, and flecked with the signature red of this heritage corn varietal. 2 to 3 cups / 450 to …
From 101cookbooks.com


22 FENNEL POLLEN RECIPES IDEAS | FENNEL POLLEN, RECIPES, FENNEL
Mar 15, 2013 - Explore Fennel Friday's board "Fennel Pollen Recipes", followed by 189 people on Pinterest. See more ideas about fennel pollen, recipes, fennel.
From pinterest.ca


EASY POLENTA RECIPE - MARY-FRANCES HECK | FOOD & WINE
Step 1. Bring broth to a boil in a medium saucepan over high. Stir in salt and pepper; remove from heat. Gradually add polenta, whisking constantly. Cover and let …
From foodandwine.com


CREAMY POLENTA WITH SPINACH – GIADZY
This recipe originated on Giada Entertains. Episode: Spring Supper. In a dutch oven, bring the chicken broth, water, olive oil and garlic to a boil over medium high heat. Reduce the heat to medium low and whisk in the polenta. Season with the salt and cook for 10 minutes stirring occasionally with a wooden spoon. Stir in the parmesan, pecorino ...
From giadzy.com


RICOTTA POLENTA WITH FENNEL POLLEN – COCONUT & LIME
2011-11-11 1 cup polenta 1/2 cup ricotta 1/2 teaspoon fennel pollen* salt freshly ground black pepper. Directions: Bring the stock to a boil in a medium saucepan. Add the polenta, salt, pepper, and pollen and stir until it starts to thicken, 2-5 minutes. Simmer 30 minutes. Stir in the ricotta. *I found this at an Italian market. My thoughts:
From coconutandlime.com


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