Equipment
Ingredients
Vegetable Topping
- 530 g fennel, julienned
- 450 g red pepper, sliced into small pieces
- 225 g tomato, chopped
- 8 black greek olives, pitted and chopped
- 5 ml olive oil
Polenta Base
- 180 g instant polenta
- 825 ml vegetable broth
- 55 g parmigiano reggiano cheese, grated
- ½ g salt
- black pepper, freshly ground
Nutrition (per serving)
Method
Trim the branches and base from the fennel bulb, slice into thin rounds, and then cut into julienne strips.
Heat olive oil in a nonstick skillet over medium-high heat (approx 200°C/400°F).
Add the fennel to the skillet and cook until it begins to soften and take on a brown color.
Seed and slice the red pepper into small pieces.
Add the peppers to the fennel and sauté over medium heat (approx 150°C/300°F) until they begin to soften.
Add the chopped tomatoes to the skillet, cover with a lid, and simmer on low heat until the vegetables are tender.
Stir in the pitted and chopped olives and continue simmering while you prepare the polenta.
In a separate pot, bring the vegetable broth to a boil (100°C/212°F).
Slowly pour the polenta into the boiling broth while whisking constantly to prevent lumps.
Reduce heat to medium-high and cook for 2 minutes, stirring frequently until the mixture thickens.
Stir in the grated Parmigiano Reggiano, salt, and black pepper.
Divide the polenta between bowls and top with the sautéed vegetable mixture.
Chef's Notes
- For a richer polenta, consider using a combination of vegetable broth and milk or cream.
- Don't overcrowd the pan when sautéing the vegetables; cook in batches if necessary to ensure proper browning and softening.
- Taste and adjust seasoning for both the polenta and the vegetable topping before serving. Freshly ground black pepper makes a significant difference.
- If using stone-ground polenta instead of instant, follow package directions as cooking times will vary significantly.
Storage
Refrigerator: 3 days — Store polenta and vegetable topping in separate containers to maintain texture.
Reheating: Reheat polenta on the stovetop with a splash of water or broth, whisking to restore creaminess.
