sauteed fennel with SDT and Creamy polenta

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Sautéed Fennel with Sun Dried Tomatoes

Creamy Polenta with Onions and Herbs

 

 

* Exported from MasterCook *

 

Creamy Polenta with Onions and Herbs

 

Recipe By :Culinary Thymes Magazine, Houston

Serving Size : 0 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons olive oil

2 yellow onions -- thinly sliced

1 tablespoon fresh thyme -- stemmed

1 tablespoon chopped fresh rosemary

6 cups broth

2 teaspoons salt

few grinds of fresh black pepper

1 1/2 cups polenta (or coarse cornmeal)

1/4 cup heavy cream

1 cup grated parmesan

 

In a large sauté pan, heat the olive oil over medium heat. Add the onions and

herbs and cook for about 7 minutes until the onions are soft and golden. Add the

chicken broth, salt and pepper and bring to a boil.

 

Slowly whisk in the polenta and bring the mixture to a boil once again. Reduce

the heat to a simmer and cook, stirring constantly with a wooden spoon, until

the polenta is thick and creamy, about 15 minutes. Add the cream and Parmesan

and stir to combine.

 

 

Serve as bread, as a base for sauces such as Sautéed Fennel with Sun-Dried

Tomatoes (see recipe)

 

Source:

" http://www.culinarythymes.com/ "

S(MC formatting by):

" bobbi744 "

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Per Serving (excluding unknown items): 771 Calories; 76g Fat (87.1% calories

from fat); 4g Protein; 22g Carbohydrate; 5g Dietary Fiber; 82mg Cholesterol;

4293mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 0 Non-Fat Milk; 15

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 161 0 0 0

 

 

* Exported from MasterCook *

 

Sautéed Fennel with Sun Dried Tomatoes

 

Recipe By :Culinary Thymes Magazine, Houston

Serving Size : 0 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Tablespoons olive oil

6 small fennel bulb -- cored and thinly sliced

10 sun-dried tomatoes -- sliced

salt and freshly ground black pepper

 

In a large skillet, heat the olive oil over high heat until hot. Add the fennel

and stir until golden, about 7 minutes. Stir in the sun-dried tomatoes and

season with salt and pepper.

 

Serve as side dish, main dish with bread or with Creamy Polenta with Onions and

Herbs (see recipe)

 

Source:

" http://www.culinarythymes.com/ "

S(MC formatting by):

" bobbi744 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1203 Calories; 84g Fat (58.7% calories

from fat); 20g Protein; 113g Carbohydrate; 46g Dietary Fiber; 0mg Cholesterol;

1149mg Sodium. Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 16 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0

 

 

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