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<\/p>\nBraised Fennel with Olives & Soft Polenta<\/p>\n
<\/p>\n
1 tsp. fennel seeds<\/p>\n
2 large fennel bulbs<\/p>\n
1\/2 C. extra virgin olive oil<\/p>\n
1 1\/2 C. chicken stock (or vegetable)<\/p>\n
3 T. tomato paste<\/p>\n
4 T. white wine vinegar<\/p>\n
2 T. lemon juice<\/p>\n
2 cloves garlic, peeled and chopped<\/p>\n
3 red chillis, optional<\/p>\n
2 bay leaves<\/p>\n
4 sprigs thyme<\/p>\n
2 handfuls your favorite olives<\/p>\n
2\/3 C. instant polenta<\/p>\n
2 C. chicken or veg stock<\/p>\n
2 C. milk<\/p>\n
2 T. butter<\/p>\n
<\/p>\n
Trim fennel of leafy fronds and reserve. Slice fennel lengthwise into 1\/2\u00e2\u20ac\u009d thick slices. Heat oil in a large heat proof casserole dish and cook fennel in batches over medium high heat until well browned and caramelized on each side.\u00c2\u00a0 Return all the fennel to the pan and add stock, garlic, tomato paste, vinegar, lemon juice, chili, bay leaves and thyme. Bring to a simmer and cover with a damp scrunched piece of baking paper. Bake at 350 for 30mins or until fennel is well cooked and soft. Meanwhile for the polenta bring stock and milk to the boil in a medium saucepan. Add polenta in a steady stream whisking vigorously. Simmer over low heat stirring constantly until thickened, approx. 5mins, Season and stir through butter. Divide polenta between 4 plates and top with fennel slices. Drizzle with cooking juices, sprinkle with fennel fronds and top with olives.<\/p>\n","protected":false},"excerpt":{"rendered":"
Braised Fennel with Olives & Soft Polenta 1 tsp. fennel seeds 2 large fennel bulbs 1\/2 C. extra virgin olive oil 1 1\/2 C. chicken stock (or vegetable) 3 T. tomato paste 4 T. white wine vinegar 2 T. lemon juice 2 cloves garlic, peeled and chopped 3 red chillis, optional 2 bay leaves 4 sprigs thyme 2 handfuls your favorite olives 2\/3 C. instant polenta 2 C. chicken or veg stock 2 C. milk 2 T. butter Trim…<\/p>\n