Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Polenta
Fennel
How it's done
Polenta
Heat the oil in a pan. Add the shallot, garlic and rosemary, sauté for approx. 3 mins. Pour in the stock, bring to the boil. Stir the polenta into the boiling stock. Reduce the heat, simmer for approx. 40 mins. over a very low heat, stirring constantly to form a thick paste. Mix in the cheese, sweetcorn, parsley and rosemary, season.
Fennel
Combine the oil, sugar, fennel seeds, cardamom and salt in a small bowl. Place the fennel on a baking tray lined with baking paper, spread the marinade on top.
To roast
Approx. 30 mins. in the upper half of an oven preheated to 220 °C. Remove. Serve the fennel with the polenta.
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