Roasted Fennel and Anchovies On Rosemary Polenta
By: Melody Fury
Published: Tuesday, January 5, 2010 - 5:22pm

Ingredients




Rosemary Polenta:
1 cup of polenta
2 cups of chicken or vegetable stock
2 cups of water
1 cup of grated Parmesan cheese
3 sprigs of fresh rosemary
olive oil
s&p 
Topping:
2 fennel bulbs
1 can of anchovy filets
1/2 head of garlic
1 cup of olives
olive oil

Preparation

1 Preheat oven to 350°F 2 Chop rosemary leaves finely and add to the boiling pot of stock and water. 3 Add the polenta in a slow stream and stir vigorously to prevent lumps. Cover and place into the oven for 40 minutes, stirring every 15 minutes. After 40 minutes, remove from the oven and whisk in the Parmesan cheese. 4 Pour polenta into an oiled baking dish, cover with cling-film, and refrigerate for at least 2 hours. 5 Meanwhile, prepare the topping. De-pit and chop olives, set aside. 6 Core and slice fennel bulbs, toss with olive oil, s&p, spread in one layer on a baking sheet. Roast in the oven alongside the polenta for 20-30 minutes until caramelized, stirring midway through. 7 When fennel is ready, add olive oil to a pan set over medium heat. Add minced garlic and drained anchovies, break the fillets apart. After 2 minutes or when the garlic is lightly golden, add the roasted fennel. Add vinegar. Remove from heat. 8 To finish, cut polenta into desired shape and size. Pan fry until golden brown and crispy in a non-stick skillet. 9 Top with the fennel and anchovies topping, followed by the chopped olives. Drizzle with extra virgin olive oil and serve.

About


Fennel is a delightful winter vegetable that can add crunch and liven up any salad or lend a sweet, creamy hand to comfort dishes. After roasting in the oven, it becomes deeply caramlized and tender and makes the ideal topping to pan-fried polenta slices.