This easy, fast weeknight meal was surprisingly delicious --much more than the sum of its parts. It would have been prettier if I had garnished it with the fennel fronds, which I will definitely do next time. In any case, this recipe reminded me that polenta is a versatile and delicious thing and I should make it more of a weeknight workhorse. It also taught me that oven-roasted fennel bulb can be so caramelized and satisfying. I'll be doing much more with these ingredients in the future!
Slice 1 bulb of fennel. Place the fennel slices and 1 lb of cherry tomatoes in a cast iron skillet. Toss with 3 Tablespoons olive oil and some salt and pepper. Place in a 450 degree oven (no need to pre-heat) and roast for 30 minutes, or until the fennel is caramelized and the tomatoes have burst.
Meanwhile, cook 2 cups of polenta according to package directions. Add 3 Tablespoons freshly grated parmesan and 3 Tablespoons butter at the end.
Creamy Polenta with Roasted Tomatoes and Fennel Ingredients:
2 cups polenta
3 Tablespoons parmesan
3 Tablespoons butter
1 bulb fennel
1 lb cherry tomatoes
3 Tablespoons olive oil
salt and pepper