Fennel and Pepper Polenta
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 12 hrs 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g polenta
- 1 teaspoon, heaped fennel seeds
- 1 teaspoon black peppercorns
- salt
- 400 ml vegetable stock
- 400 ml milk
- 60 g parmesan, rated
- 3 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Crush the fennel, pepper and salt in a mortar and mix with the corn grits.
- Bring the stock and milk to the boil. Add the semolina mixture while stirring with the whisk. Let the polenta soak over a mild heat for 10-15 minutes while stirring frequently with a wooden spoon.
- Stir in the cheese. Put the polenta on a plate and smooth it out a little. Let cool down completely. Cut the polenta into pieces and fry in a pan in hot oil until golden brown.
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