Green Bean, Carrot and Fennel Polenta

1. 1

   Shred the carrot with a grater and chop the fennel.

2. 2

   Cook them together in olive oil at medium heat in a large saucepan.

3. 3

   While vegetables cook, boil water and salt in a medium pot and add polenta when water is boiling hard.

4. 4

   Stir until it is thick and remove pot from heat.

5. 5

   Pour into a small greased glass baking dish and spread evenly.

6. 6

   Set aside somewhere warm for 10 minutes (or remainder of cooking time for vegetables).

7. 7

   When fennel and carrot begin to get tender, add onion, green beans, and spices (except for lime juice).

8. 8

   Cook until tender (even lightly browned at the edges).

9. 9

   Add lime juice and remove from heat.

10. 10

    Spread vegetable mixture evenly over cornmeal and heat at 400 for 5-10 minutes, or serve both side by side.

11. 11

    Enjoy!

* Per serving · 4 servings · Values may vary.