Photo: Anna Pelzer
Grilled Polenta with Fennel Salad
13 ingredients
Serves 8.
openrecipes
For this recipe, polenta is cooked, spread in a pan to cool and firm up, and then cut into triangles and grilled. The cornmeal becomes a crisp, golden counterpoint to a cool and crunchy fennel salad. You can also use the grilled polenta triangles as a base for savory toppings, such as sautéed mushrooms or melted Gorgonzola cheese.
Estimated Nutrition (whole recipe, rough)
252
Calories
2g
Protein
14g
Fat
31g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups polenta or yellow cornmeal
- 4 cups water
- 1 1/4 tsp. salt
- Freshly ground pepper, to taste
- Olive oil for brushing
- 2 small fennel bulbs
- 1 small red onion
- 2/3 cup coarsely chopped pitted Kalamata olives
- 3 Tbs. red wine vinegar
- 3 Tbs. olive oil
- 1/2 tsp. sugar
- 1/4 tsp. salt
- Freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes