Fennel and Polenta Provençal

Matthew: This is similar to a meal I had at Cafe Continental last winter.  I used herbs de Provence and romano cheese in the polenta for extra flavor and roasted the fennel in the oven with some olive oil, salt, and pepper.  After the fennel came out of the oven, I sprinkled on some fennel fronds and some more romano cheese.  Quite a satisfying dish for a winter night!

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4 responses to “Fennel and Polenta Provençal

  1. That looks mighty tasty!

  2. wow! fennel has never looked so good!

  3. Hmm, I especially like the fact that everything looks so green

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