for 4 people

Polenta

1 tbsp	olive oil
1	shallot, finely chopped
1	garlic clove, squeezed
3 sprig	rosemary
1 ½ litre	vegetable bouillon
250 g	coarsely ground polenta (Bramata)
100 g	Camembert, cut into pieces
1 tin	corn kernels (approx. 140 g), rinsed, drained
½ bunch	flat-leaf parsley, finely chopped
2 sprig	rosemary, finely chopped
	salt and pepper to taste

Fennel

2 tbsp	olive oil
1 tbsp	coarse cane sugar
1 tsp	fennel seeds
3	cardamom pods, finely crushed
¼ tsp	salt
800 g	fennel, cut into slices approx. 2 cm thick

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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