Polenta with roasted fennel sauce

4 servings

Ingredients

Quantity Ingredient
1 medium Fennel bulb
Cut into 1/2-inch pieces
½ cup Coarsely diced onion
2 Cloves garlic; sliced thin
1½ teaspoon Olive oil
Cooking spray or oil
24 ounces Roll prepared nonfat polenta
14 ounces Crushed tomatoes
1 teaspoon Red pepper flakes; or to taste
2 tablespoons Grated Parmesan cheese; (optional)
1 tablespoon Finely chopped fennel fronds

Directions

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 ¼-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@...> on Mar 13, 1999.

Recipe by: Veggie Life Magazine, November 1998, page 73 Converted by MM_Buster v2.0l.

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