A Fancy (but easy) Polenta Dish — and Mud Wrestling

jump to recipe

An unusual and cold-weather satisfying way to serve polenta — try it with caramelized fennel bulb and raw mozzarella cheese. It’s a great vegetarian dish, but if you are craving meat, add a roasted Italian sausage on top as well.

In 2018 I posted a recipe for Polenta, Your Way. The polenta in this recipe largely follows the original, but I’ve left out the parmesan cheese since this dish is served with slabs of raw mozzarella cheese. I’ve also left out the original rosemary, as it conflicts with the fennel bulb.

Arliano Update (Aggiornamento Arliano):

Mud wrestling, anyone?! We’ve had a ton of rain so work on our rental house renovation has shifted to the inside. It’s gotten so soggy and muddy out, the workers had to dump and spread a load of gravel down to move their machinery in and out. That said, everything is still on track to finish by the end of the year. Oh! – we also ordered (and paid for – gulp!) the kitchen cabinets and appliances. Progress.

___________________________

Did you enjoy reading or making the recipe from this post? If so, please consider giving it a “like” or a comment. It would be nice to know you are out there and that my posts connect with you.

Polenta with Caramelized Fennel Bulb and Mozzarella

  • Servings: 4-6
  • Difficulty: Intermediate
  • Print

Ingredients

    Polenta

  • 1 cup regular-to-coarse ground cornmeal (no need to buy special “polenta cornmeal”)
  • 4 + 1/2 cups liquid
    • o Choices! 1. All water, 2. All chicken or vegetable broth, 3. A mix of milk and broth; 4. A mix of water, milk and broth. You decide, but stick with 4 + 1/2 cups total liquid
  • 1 teaspoon kosher or sea salt, not table salt (taste and adjust once polenta is made)
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 – 2 garlic cloves, finely minced
  • 1/8 teaspoon ground red pepper flakes
    • ___________________________

    Caramelized Fennel Bulb and Raw Mozzarella

  • 2 large fennel bulbs, stems and core removed
  • 1 tablespoon extra-virgin olive oil
  • Sprinkle of kosher or sea salt
  • 2 medium or large raw mozzarella balls, sliced between 1/4-inch and 1/8-inch thick (.4-ish cm)

Directions

  1. Slice the mozzarella (between 1/4-inch and 1/8-inch thick (.4-ish cm) and set slices on a paper towel to absorb some of the moisture. Set aside and let the mozzarella slices come to room temperature
  2. Using a mandolin or a very sharp knife, cut the fennel bulb very thinly, about 1/8-inch (.3 cm). (NOTE: If you are using a mandolin, you do not need to remove the core. Since it will be sliced so thinly, it will be edible.) Bring a large frying pan to medium-low heat and add the olive oil and thinly sliced fennel bulb. Cook, stirring occasionally, until the fennel bulb is largely caramelized, about 15 minnutes
  3. While the fennel bulb is cooking, prepare the polenta by heating a large (3-4 quart) saucepan to medium. Add the olive oil and butter and heat until the butter is melted. Then add the salt, garlic, ground red pepper flakes and heat for 30 seconds or until fragrant. Do not let the garlic brown
  4. Add the liquids and bring to a soft boil
  5. Place the cornmeal in a pourable container. With one hand, begin whisking the liquids in fast a circular motion. With your other hand, slowly pour in the cornmeal. Keep whisking until all the cornmeal is incorporated and there are no lumps
  6. As the cornmeal thickens, switch to a wood spoon. Lower the heat to low. Cook and stir occasionally for about 10 minutes (Watch out for volcanic polenta eruptions, they’ll burn you. Use a screen guard or a lid and allow steam to escape). Turn off the heat and cover with a lid to keep the polenta hot until the fennel bulb is caramelized
  7. Spoon the polenta into individual serving bowls. Distribute the caramelized fennel bulb on top of each bowl with polenta, followed by the room temperature mozzarella slices. If you’re feeling extra hungry, consider adding a roasted sausage on top of the dish, as well (roast Italian sausage in a 400F/200C pre-heated oven for 20 minutes)
Unknown's avatar

Author: gregnelsoncooks

Visit weekly for original and adapted recipes as well as cooking tips to make your kitchen life easier — and more delicious! I’ll include simple, straight forward instructions along with recipes that are truly worth your time making. And, recipes that elevate the familiar and introduce you to the new and unexpected.

One thought

  1. I’m definitely going to try this recipe! Thanks Greg!

    Oh and the rental is coming along beautifully!

    Chanterria McGilbra “Mediocrity is Self-Inflicted. Genius is Self-Bestowed.” -Walter Russell

    Liked by 1 person

    Reply

Leave a Reply.