Polenta With Fennel, Peppers, Tomatoes And Cheese
- Total Time
- 30 minutes
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Ingredients
- 116-ounce fennel bulb
- 1teaspoon olive oil
- 16ounces whole red pepper or 14 ounces chopped ready-cut red peppers (4 cups)
- 8ounces ripe tomatoes
- 8large black Greek olives
- 3½cups no-salt-added vegetable stock or broth
- ¾cup instant or fine ground polenta
- 2ounces plus Parmigiano Reggiano cheese, to make about ¾ cup coarsely grated
- ⅛teaspoon salt
- Freshly ground black pepper
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Wash, trim, seed and thinly slice the peppers, and cut slices into small pieces; add to fennel, and continue to saute over medium heat.
- Step 4
Wash, trim and cut up tomatoes; add to vegetables when peppers have begun to soften.
- Step 5
Pit and cut up olives, and add. Cover the pot; reduce heat to simmer, and continue to cook until the vegetables are tender.
- Step 6
In covered pot, boil stock.
- Step 7
Grate cheese.
- Step 8
Slowly stir polenta into boiling stock, reduce heat to medium-high and cook until mixture thickens, just a couple of minutes.
- Step 9
When polenta is cooked, stir in the cheese, season with salt and pepper, and top with the vegetables.
Private Notes