Recipe for Polenta with Roasted Fennel Sauce 
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Yield:
4
Ingredients:
Amount Ingredient
1 med fennel bulb
cut into 1/2-inch pieces
1/2 cup coarsely diced onion
2 x cloves garlic, sliced thin
1/2 tsp olive oil
Cooking spray or oil
24 oz roll prepared nonfat polenta
14 oz crushed tomatoes
1 tsp red pepper flakes, or to taste
2 tbl grated Parmesan cheese, (optional)
Instructions:
Instructions: Makes 4 servings

Fresh fennel bulbs have a bright licorice taste and are often used in Italian cooking. Slice the bulb crosswise, then chop the slices. Reserve some leaves fir garnish.

1. Preheat oven to 450 F. In a large bowl combine fennel, onion, garlic, and oil. Toss to coat. Spread mixture in one layer on a nonstick baking sheet.

2. Spray another nonstick baking sheet lightly with cooking spray. Cut polenta into sticks about 1/4-inch by 3 inches. Spread sticks in one layer on prepared baking sheet.

3. Bake fennel mixture and polenta for 15 minutes, stirring and reversing sheets halfway through. Meanwhile, heat crushed -. tomatoes in a large saucepan till simmering.

4. Add fennel mixture to tomatoes and simmer 2 minutes. Arrange polenta on a platter. Top with fennel sauce, sprinkle with red pepper flakes and Parmesan, if desired. Garnish with fennel fronds.

LACTO/VEGAN

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