Try this Creamy polenta with caramelised fennel recipe, or contribute your own.
Suggest a better description- cook fennel in butter for 4 mins each side and browned.
- add stock, sugar, vinegar and thyme, cover and cook 8 mins or till fennel soft and golden.
- remove fennel and keep warm.
- bring pan juices to boil and reduce by half (during which time cook polenta).
- place water and milk in saucepan and bring to boil, slowly whisk in polenta then reduce heat to low and cook stirring for 3-5mins.
- stir butter, pepper and salt into polenta.
- To serve place polenta on plate, top with blue cheese, then fennel and then pan juices.
(source: Off the Shelf)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (548g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 801 | ||
Calories from Fat: 322 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.8g | 48 % | |
Saturated Fat 21.4g | 107 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 93.5mg | 29 % | |
Sodium 471.9mg | 16 % | |
Potassium 481.1mg | 13 % | |
Total Carbohydrate 108.6g | 32 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 106g | ||
Protein 11.5g | 16 % | |
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: 801
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