Ingredients Jump to Instructions ↓

  1. MMMMM-- Recipe via Meal-Master (tm) v8.04


  3. Categories: Corn, Vegetarian

  4. Yield: 6 Servings

  5. 2 lg Fennel bulbs

  6. 3 lg Onions, yellow

  7. 5 tb Olive oil, fruity green

  8. Salt & pepper to taste

  9. 2/3 c Dry red wine

  10. 2 lg Leeks; white only

  11. 1 ts Butter

  12. 6 c Vegetable broth; or more

  13. 1 c Yellow cornmeal

  14. 3 oz Gorgonzola blue cheese

  15. Flat-leaf parsley; chopped

  16. Trim the fennel bulbs, wash them well, cut them in half lengthwise,

  17. and then slice them about 1/4-inch thick. Peel the onions and slice

  18. them the same way.

  19. Heat 3 tablespoons of the olive oil in a large non-stick pan and cook

  20. the fennel and onions in it slowly, stirring often, adding a little

  21. salt and pepper to taste, until they are completey soft and golden

  22. brown. Stir in the wine, and continue cooking until it almost all

  23. simmers away, then set the pan aside.

  24. Clean the leeks thoroughly, cut them in half lengthwise, then slice

  25. them quite thinly crosswise. Heat the remaining olive oil and the

  26. butter in a non-stick pan and saute the leeks in it, stirring them

  27. often, until they are soft and beginning to color. Add a little

  28. sprinkle of salt -- but not too much.

  29. Heat 6 cups of broth in a medium-sized saucepan and whisk in the

  30. polenta. Lower the heat and simmer the polenta, stirring with a

  31. wooden spoon constantly, or at least very often, until it is thick

  32. and smooth, about 30 minutes. Stir in the sauteed leeks; break the

  33. Gorgonzola into chunks and stir it in. Keep stirring until the cheese

  34. is all melted into the cornmeal. The polenta should be thick and smooth, but not stiff. If it is holding a shape as you stir it,

  35. gradually mix in a bit more vegetable broth.

  36. Meanwhile, warm up the carmelized fennel and onion mixture. This too

  37. could be moistened with a bit of vegetable broth if needed.

  38. Ladle the polenta into warm, shallow bowls or onto warm plates, and spoon some of the fennel and onion mixture around the polenta.

  39. Scatter some fresh flat-leaf parsley across the top and serve at once

  40. with a good red wine.

  41. Source: "The New Vegetarian Epicure" by Anna Thomas

  42. MMMMM


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