Braised Fennel with Olives & Soft Polenta

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This recipe pre-dates my 5 Ingredients philosophy.

Braised Fennel with Olives & Soft Polenta

From Stonesoup

Adapted from Sean Moran’s new book ‘Let it Simmer.’ Sean serves his fennel with crispy fried polenta but I prefer my polenta warm, oozy & soft. Sean uses fresh corn kernels in his polenta which I would have done as well if I had some at hand.

This is a perfect wintery main course when you need to keep vegos like my good friend Fel and meat eaters happy and could even vegan-ised by substituting vegetable stock for the chicken stock and making the polenta with veg stock and olive oil.

Serves 4
1t fennel seeds
2 large fennel bulbs
1/2C extra virgin olive oil
1 1/2C chicken stock (or vegetable)
3T tomato paste
4T white wine vinegar
2T lemon juice
2 cloves garlic, peeled and chopped
3 red chillis, optional
2 bay leaves
4 sprigs thyme
2 handfuls your favourite olives (sean and I like little ligurian ones)
for the polenta:
2/3C instant polenta
2C chicken or veg stock
2C milk
2T butter

1. Trim fennel of leafy fronds and reserve. Slice fennel lengthwise into 1cm thick slices. Heat oil in a large heat proof casserole dish and cook fennel in batches over medium high heat until well browned and caramelised on each side.

2. Return all the fennel to the pan and add stock, garlic, tomato paste, vinegar, lemon juice, chilli, bay leaves and thyme. Bring to a simmer and cover with a damp scrunched piece of baking paper. Bake at 180C for 30mins or until fennel is well cooked and soft.

3. Meanwhile for the polenta bring stock and milk to the boil in a medium saucepan. Add polenta in a steady stream whisking vigorously. Simmer over low heat stirring constantly until thickened, approx 5mins, Season and stir through butter.

4. Divide polenta between 4 plates and top with fennel slices. Drizzle with cooking juices, sprinkle with fennel fronds and top with olives.