Fennel, Borlotti Bean and Polenta Bake Recipe

Name: Fennel, Borlotti Bean and Polenta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces fennel (trimmed and sliced); 8 ounces borlotti beans (cooked); 4 ounces button mushrooms (wiped and sliced); 1 onion (peeled and chopped); 2 garlic cloves (minced); 400 g chopped tomatoes (tinned); low-fat cooking spray; 1 tablespoon tomato puree; 1 tablespoon pesto sauce; 2 bay leaves; ½ teaspoon fennel seed; black pepper; 50 ml vegetable stock; 6 ounces polenta; 1 teaspoon sage (rounded); 1 teaspoon parsley (rounded); 1 tablespoon parmesan cheese (rounded); 900 ml water

Servings: persons

6 ounces fennel (trimmed and sliced)
8 ounces borlotti beans (cooked)
4 ounces button mushrooms (wiped and sliced)
1 onion (peeled and chopped)
2 garlic cloves (minced)
400 g chopped tomatoes (tinned)
low-fat cooking spray
1 tablespoon tomato puree
1 tablespoon pesto sauce
2 bay leaves
½ teaspoon fennel seed
black pepper
50 ml vegetable stock
6 ounces polenta
1 teaspoon sage (rounded)
1 teaspoon parsley (rounded)
1 tablespoon parmesan cheese (rounded)
900 ml water

1
First cook the polenta:.
2
Place water in large saucepan and bring to the boil.
3
Mix the dry polenta with sage, parsley and parmesan.
4
Gradually add this dry mix to the boiling water, whisking all the time to prevent lumps.
5
Lower the heat and simmer stirring frequently and cook for 10-15 minutes until the mixture thickens.
6
Spoon the polenta into a lined baking tray, flattening it with the back of a spoon to create a layer that is 2 cm deep.
7
Place this tray in the fridge or cold place whilst you prepare the rest of the bake.
8
Heat low fat cooking spray in a large frying pan and add the onions, garlic and fennel and cook for 10 minutes add the remaining ingredients and stir well.
9
Transfer mixture into a shallow baking dish.
10
Cut the polenta into small triangles and arrange these on top of the veg.
11
Sprinkle with a little more parmesan and bake in preheated oven at gas mark 4 until golden.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 ounces fennel (trimmed and sliced), 8 ounces borlotti beans (cooked), 4 ounces button mushrooms (wiped and sliced), 1 onion (peeled and chopped), and more.

Yes, Fennel, Borlotti Bean and Polenta Bake falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fennel, Borlotti Bean and Polenta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions