What a great combination – Caramelized fennel with cheesy Polenta!
Some time ago my boss bite into a raw fennel and I laugh because it looks so funny. I really prefer cooked vegetables, I am not the biggest RAW fan. But I tried out this raw fennel as well and gave this great looking fennel a chance. It was really not my gusto! And I never eat fennel after this Experiment.
A few month ago we visited our neighbors who made a really tasty fennel leek casserole because we are vegetarian. Really nice from them.
And I was really surprised I totally felt in love with this amazing cooked fennel. WOW!
Back home I tried out different recipes with fennel. I was in a fennel mode! Some recipe creations works and some not (hate it when it don’t works but we learn in that way, right?!) One recipe worked very well and my hubby totally felt in love with my idea of caramelize the fennel. We arranged it with cheesy polenta because we love love love creamy polenta.
The creamy polenta with the soft fried fennel with a touch of sweetness because of the agave syrup taste like heaven!
Fennel is a very healthy food for your stomach. Fennel includes essential oils which stimulate secretion of digestive and gastric juices, while reducing inflammation of the stomach.
That’s the reason why fennel tea is so healthy when you have stomachache. Fennel is a winter season vegetable and very low in calories.
Don’t trash the fennel greens because they are really delicious and the perfect topping for a fennel dish. Try to buy fresh and good looking fennel with lots of greens to be happy about this fresh looking topping at home.
I love to combine the soft and healthy fennel with pecorino polenta. Polenta is really easy to make. You can add butter and cheese or you can also enjoy it without. Polenta is rich in vitamin A and the best is to eat is the day you made it because of the creaminess.
Caramelized fennel with cheesy polenta
4 fennel bulbs
4 tbsp agave syrup
4 tbsp coconutoil
100g pecorino cheese
750ml vegetable stock
1 tbsp butter
Sea salt & pepper
- I fry the fennel in 4 portions because you need to make sure the fennel is complete on the pan. I use 2 pans and add one fennel in each pan.
- Preheat the oven to keep the fried fennel warm.
- Chop the fennel in small slices (0,5-1cm).
- Heat 1 tbsp coconutoil on medium heat in a pan and fry the slices 4 min. each side.
- After the first side add a pinch of sea salt and 1 tbsp agave syrup to caramelize.
- Keep the fried fennel warm in the oven during frying the other 2 fennels.
- Cook the vegetable stock and add the polenta.
- Let simmer over low heat for 20-30 min.
- Stir around every 5 min. to avoid burning.
- Add the butter and cheese at the end.
- Make sure the polenta is very creamy. Add water if desired.
- Season with sea salt and pepper.
Serve the fennel on the polenta and top with fresh fennel greens.
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