Polenta With Fennel, Peppers, Tomatoes And Cheese

Name: Polenta With Fennel, Peppers, Tomatoes And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 16-ounce fennel bulb; 1 teaspoon olive oil; 16 ounces whole red pepper or 14 ounces chopped ready-cut red peppers (4 cups); 8 ounces ripe tomatoes; 8 large black Greek olives; 3 1/2 cups no-salt-added vegetable stock or broth; 3/4 cup instant or fine ground polenta; 2 ounces plus Parmigiano Reggiano cheese, to make about 3/4 cup coarsely grated; ⅛ teaspoon salt; Freshly ground black pepper

Servings: persons

1
Wash and trim the top branches and the bottom from the fennel.
2
Slice the fennel bulb very thinly into rounds, and then slice the rounds into julienne strips.
3
Heat a medium-large nonstick skillet until it is very hot; add oil, reduce heat and stir in the fennel, cooking until fennel begins to brown and soften.
4
Wash, trim, seed and thinly slice the peppers, and cut slices into small pieces; add to fennel, and continue to saute over medium heat.
5
Wash, trim and cut up tomatoes; add to vegetables when peppers have begun to soften.
6
Pit and cut up olives, and add.
7
Cover the pot; reduce heat to simmer, and continue to cook until the vegetables are tender.
8
In covered pot, boil stock.
9
Grate cheese.
10
Slowly stir polenta into boiling stock, reduce heat to medium-high and cook until mixture thickens, just a couple of minutes.
11
When polenta is cooked, stir in the cheese, season with salt and pepper, and top with the vegetables.

126

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 10 ingredients. The key ingredients include: 1 16-ounce fennel bulb, 1 teaspoon olive oil, 16 ounces whole red pepper or 14 ounces chopped ready-cut red peppers (4 cups), 8 ounces ripe tomatoes, and more.

Yes, Polenta With Fennel, Peppers, Tomatoes And Cheese 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!