Ingredientsfor the polenta:
3 cups water
1 cup quick cooking polenta
1 jalapeno, diced
1 1/2 cups white cheddar cheese, shredded
1/4 cup cream
1 tablespoon butter
salt and pepper
for the caramelized fennel:
1 large fennel bulb, chopped
3 pieces bacon, chopped
1 1/2 tablespoons brown sugar
1 tablespoon STAR Fine Foods Extra Virgin Olive Oil
Salt and pepper
1 1/2 cups shitake mushrooms
1 tablespoon STAR Fine Foods Extra Virgin Olive Oil
salt and pepper
1 cup STAR Fine Foods Farmers Market Spanish Manzanilla Olives, cut in half
Parsley, garnish
Directions
for the polenta:
In large saucepan, add water and polenta. Bring to a boil and then reduce to a simmer. Stir until the polenta has thickened about 5 minutes. Add the jalapeno, cheese, cream, butter, and a dash of s&p. Stir to combine. Set aside until ready to plate.
for the caramelized fennel:
Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. In a bowl, combine fennel, bacon, brown sugar, olive oil, and a pinch of s&p. Place fennel combo and baking sheet and bake for about 20 minutes or until nice and caramelized. Remove from oven and let it cool slightly.
Meanwhile, preheat a medium skillet to medium high heat. Add a tablespoon of olive oil to pan. Add the mushrooms and let them brown for about a minute before adding a pinch of salt and pepper. Cook the mushrooms for about 5 minutes or until softened. Set aside when done.
To serve: pour about 3/4 cup of polenta into a bowl. Top with caramelized fennel, mushrooms, olives, and fresh parsley! Enjoy!
In large saucepan, add water and polenta. Bring to a boil and then reduce to a simmer. Stir until the polenta has thickened about 5 minutes. Add the jalapeno, cheese, cream, butter, and a dash of s&p. Stir to combine. Set aside until ready to plate.
for the caramelized fennel:
Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. In a bowl, combine fennel, bacon, brown sugar, olive oil, and a pinch of s&p. Place fennel combo and baking sheet and bake for about 20 minutes or until nice and caramelized. Remove from oven and let it cool slightly.
Meanwhile, preheat a medium skillet to medium high heat. Add a tablespoon of olive oil to pan. Add the mushrooms and let them brown for about a minute before adding a pinch of salt and pepper. Cook the mushrooms for about 5 minutes or until softened. Set aside when done.
To serve: pour about 3/4 cup of polenta into a bowl. Top with caramelized fennel, mushrooms, olives, and fresh parsley! Enjoy!
