Name: Polenta with Roasted Fennel Sauce
Ingredients: 1 md Fennel bulb; Cut into 1/2-inch pieces; 1/2 c Coarsely diced onion; 2 Cloves garlic; sliced thin; 1 1/2 ts Olive oil; Cooking spray or oil; 24 oz Roll prepared nonfat polenta; 14 oz Crushed tomatoes; 1 ts Red pepper flakes; or to taste; 2 tb Grated Parmesan cheese; (optional); 1 tb Finely chopped fennel fronds

Conversion occurs when sinners turn to God in repentance and faith for salvation. Paul describes the conversion of the Thessalonians, “For they themselves report concerning us the kind of reception we had among you, and how you turned to God from idols to serve the living and true God” (1 Thes. 1:9). Sinners are converted when they repent of their sins and turn in faith to Jesus Christ, trusting in him for the forgiveness of their sins on the Day of Judgment.

Thomas Schreiner

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Veglife1	4	servings

INGREDIENTS

1	md	Fennel bulb
		Cut into 1/2-inch pieces
1/2	c	Coarsely diced onion
2		Cloves garlic; sliced thin
1 1/2	ts	Olive oil
		Cooking spray or oil
24	oz	Roll prepared nonfat polenta
14	oz	Crushed tomatoes
1	ts	Red pepper flakes; or to taste
2	tb	Grated Parmesan cheese; (optional)
1	tb	Finely chopped fennel fronds

INSTRUCTIONS

Makes 4 servings
Fresh fennel bulbs have a bright licorice taste and are often used in
Italian cooking. Slice the bulb crosswise, then chop the slices. Reserve
some leaves fir garnish.
1. Preheat oven to 450 F. In a large bowl combine fennel, onion, garlic,
and oil. Toss to coat. Spread mixture in one layer on a nonstick baking
sheet.
2. Spray another nonstick baking sheet lightly with cooking spray. Cut
polenta into sticks about 1/4-inch by 3 inches. Spread sticks in one layer
on prepared baking sheet.
3. Bake fennel mixture and polenta for 15 minutes, stirring and reversing
sheets halfway through. Meanwhile, heat crushed -. tomatoes in a large
saucepan till simmering.
4. Add fennel mixture to tomatoes and simmer 2 minutes. Arrange polenta on
a platter. Top with fennel sauce, sprinkle with red pepper flakes and
Parmesan, if desired. Garnish with fennel fronds.
LACTO/VEGAN
PER SERVING: 164 CAL (13% from rat), 5g PROT, 2g FAT, 32g CARB. 425mg SOD,
0mg CHOL, 4g FIBER
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page 73
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”