Polenta With Roasted Fennel Sauce

[People often say], “Christ’s atonement was sufficient for all, but efficient only for some.” What does this mean? The Calvinist would interpret this axiom to mean that the value of Christ’s sacrifice is so high, His merit so extensive, that its worth is equal to cover all the sins of the human race. But the atonement’s benefits are only effective for believer’s, the elect. The non-Calvinistic interprets this axiom in slightly different terms: Christ’s atonement was good enough to save everyone – and was intended to make salvation possible for everyone. But that intent is realized only by believers. The atonement is efficient [or “works”] only for those who receive its benefits by faith.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Veglife1	4	Servings

INGREDIENTS

1		Fennel bulb
		Cut into 1/2-inch pieces
1/2	c	Coarsely diced onion
2		Cloves garlic, sliced thin
1 1/2	t	Olive oil
		Cooking spray or oil
24	oz	Roll prepared nonfat polenta
14	oz	Crushed tomatoes
1	t	Red pepper flakes, or to
		taste
2	T	Grated Parmesan cheese
		optional
1	T	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.  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. 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. Bake fennel  mixture and polenta for 15 minutes,
stirring and reversing sheets  halfway through. Meanwhile, heat crushed
-. tomatoes in a large  saucepan till simmering. 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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 55 Calories From Fat: 24 Total Fat: 2.7g Cholesterol: 2.2mg Sodium: 183.6mg Potassium: 226.6mg Carbohydrates: 6.5g Fiber: 1.4g Sugar: 3.3g Protein: 2.1g