Creamy Polenta with Caramelised Fennel
Ingredients
Caramelised Fennel
85g (2½ oz) butter
2 medium fennel bulbs, trimmed and quartered
1 cup (8 fl oz) chicken stock
½ cup brown sugar
⅓ cup (2½ fl oz) white wine vinegar
8 sprigs thyme
160g (5½ oz) blue cheese, sliced
Polenta
2 cups (16 fl oz) hot water
2 cups (16 fl oz) milk
1 cup quick-cook polenta
60g (2 oz) butter
Cracked black pepper, to taste
Sea salt, to taste
Instructions
Place the butter in a deep frying pan over medium heat.
Add the fennel and cook for about 4 minutes on each side, or until well browned.
Add the stock, brown sugar, vinegar, and thyme to the pan. Cover and cook for 8 minutes, or until the fennel is soft and golden.
Remove the fennel from the pan and keep warm.
Bring the pan juices to a boil and reduce by half.
While the sauce is simmering, prepare the polenta:
Place the water and milk in a saucepan over medium to high heat and bring to a boil.
Slowly whisk in the polenta.
Reduce the heat to medium-low and cook, stirring continuously, for 3–5 minutes until thick and creamy.
Stir in the butter, then season with cracked black pepper and sea salt to taste.
To serve, spoon a generous portion of polenta onto each plate. Top with a slice of blue cheese, the caramelised fennel, and drizzle with the reduced pan juices.