Fennel and cannellini braise

Name: Fennel and cannellini braise
Cook time: 30 min
Yield: 2

with creamy polenta and gremolata

Ready in around 30 mins

RECIPE FACT:

Did you know that Italy grows over 85% of the world’s fennel?

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Place the cannellini beans into a sieve, rinse under cold running water and drain well. Peel and slice the red onion into 1/2 cm slices. Slice off the root end of the baby fennel and then slice into 1/2 cm slices on the diagonal discarding the woody stems. Slice the silverbeet into 1/2 cm slices discarding the stalk. Finley chop the curly parsley discarding the stems and set aside.
2. TO COOK THE BRAISE:

Place the pan back over a medium heat with a drizzle of oil. Once hot add the red onion and fennel, season with salt and cook for 5-6 mins until softened and starting to caramelise. Add the cannellini beans and silverbeet to the pan and cook for 2-3 mins. Pour in the tomato passata and cook for a further 2-3 mins.
3. TO COOK THE CREAMY POLENTA:

Pour the creamy sauce into a pot and bring up to the boil over a high heat. Once boiling turn the heat to low and whisk in the polenta. Reduce to a low heat and cook for 4-5 mins (add a little water to loosen to your liking if too thick). Remove from the heat and add a knob of butter and season well with salt and pepper.
TO SERVE:

Spoon creamy polenta into bowls and top with fennel and cannellini braise. Sprinkle over the vegetarian Parmesan cheese and parsley.