Try this Polenta with Roasted Fennel Sauce recipe, or contribute your own.
Suggest a better descriptionMakes 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"
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Serving Size: 1 Serving (270g) | ||
Recipe Makes: 4 servings | ||
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Calories: 35 | ||
Calories from Fat: 6 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 131mg | 5 % | |
Potassium 290.7mg | 8 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 5.3g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 35
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