INGREDIENTS

INSTRUCTIONS

Trim the fennel bulbs, wash them well, cut them in half lengthwise, and
then slice them about 1/4-inch thick. Peel the onions and slice them the
same way.
Heat 3 tablespoons of the olive oil in a large non-stick pan and cook the
fennel and onions in it slowly, stirring often, adding a little salt and
pepper to taste, until they are completey soft and golden brown. Stir in
the wine, and continue cooking until it almost all simmers away, then set
the pan aside.
Clean the leeks thoroughly, cut them in half lengthwise, then slice them
quite thinly crosswise. Heat the remaining olive oil and the butter in a
non-stick pan and saute the leeks in it, stirring them often, until they
are soft and beginning to color. Add a little sprinkle of salt -- but not
too much.
Heat 6 cups of broth in a medium-sized saucepan and whisk in the polenta.
Lower the heat and simmer the polenta, stirring with a wooden spoon
constantly, or at least very often, until it is thick and smooth, about 30
minutes. Stir in the sauteed leeks; break the Gorgonzola into chunks and
stir it in. Keep stirring until the cheese 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, gradually mix in a bit more vegetable broth.
Meanwhile, warm up the carmelized fennel and onion mixture. This too could
be moistened with a bit of vegetable broth if needed.
Ladle the polenta into warm, shallow bowls or onto warm plates, and spoon
some of the fennel and onion mixture around the polenta. Scatter some fresh
flat-leaf parsley across the top and serve at once with a good red wine.
Source: "The New Vegetarian Epicure" by Anna Thomas
Posted to MM-Recipes Digest V3 #266
Date: Sun, 29 Sep 1996 02:18:05 +0000
From: Linda Place <placel@worldnet.att.net>

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