Polenta With Roasted Fennel Sauce
| 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)
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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