-
1
Preheat oven to 400 degrees.
-
2
Place the fennel bulbs and water in a roasting pan on the lowest rack of the oven, roast about one hour, until very tender.
-
3
Remove and allow to cool slightly.
-
4
Chop coarsely, place in a food processor with two tablespoons of the milk and process until smooth.
-
5
Set aside.
-
6
In a large saucepan, combine the remaining milk, the stock, salt, pepper and nutmeg.
-
7
Bring to a simmer.
-
8
Slowly whisk in the cornmeal.
-
9
Cook, stirring with a wooden spoon, until the mixture is thick enough to allow the spoon to stand up in it, about 15 minutes.
-
10
Stir in the fennel puree, the chopped fennel greens and the butter.
-
11
Adjust seasonings.
-
12
Line a baking pan 9 by 13 inches with parchment paper.
-
13
Spread the polenta in the pan, smooth the surface and cover with plastic wrap.
-
14
Refrigerate for four hours, until firm.
-
15
Cut the polenta into three-inch squares.
-
16
Invert the pan to unmold them, then refrigerate them until ready to cook.
-
17
Reheat the polenta by sauteing it in butter in a nonstick skillet or brushing it with butter or oil and grilling or broiling the squares until they are lightly browned and heated through.
-
18
Keep in a warm oven until all the squares are browned, then serve.
