| 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.
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