Ingredients
- 1 16-ounce fennel bulb
- 1 teaspoon olive oil
- 16 ounces whole red pepper or 14 ounces chopped ready-cut red peppers (4 cups)
- 8 ounces ripe tomatoes
- 8 large black Greek olives
- 3 ½ cups no-salt-added vegetable stock or broth
- ¾ cup instant or fine ground polenta
- 2 ounces plus Parmigiano Reggiano cheese, to make about 3/4 cup coarsely grated
- ⅛ teaspoon salt
- Freshly ground black pepper
- Nutritional Information
Nutritional analysis per serving (2 servings)
706 calories; 28 grams fat; 13 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 84 grams carbohydrates; 16 grams dietary fiber; 22 grams sugars; 30 grams protein; 62 milligrams cholesterol; 1137 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Wash and trim the top branches and the bottom from the fennel. Slice the fennel bulb very thinly into rounds, and then slice the rounds into julienne strips.
- Heat a medium-large nonstick skillet until it is very hot; add oil, reduce heat and stir in the fennel, cooking until fennel begins to brown and soften.
- Wash, trim, seed and thinly slice the peppers, and cut slices into small pieces; add to fennel, and continue to saute over medium heat.
- Wash, trim and cut up tomatoes; add to vegetables when peppers have begun to soften.
- Pit and cut up olives, and add. Cover the pot; reduce heat to simmer, and continue to cook until the vegetables are tender.
- In covered pot, boil stock.
- Grate cheese.
- Slowly stir polenta into boiling stock, reduce heat to medium-high and cook until mixture thickens, just a couple of minutes.
- When polenta is cooked, stir in the cheese, season with salt and pepper, and top with the vegetables.
30 minutes
Dining and Cooking