Green Bean, Carrot and Fennel Polenta
photo by Elise and family
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 1 big carrot, shredded in long strips
- 1 fennel bulb, chopped
- 283.49 g can green beans, chopped
- 7.39 ml onions, diced
- 7.39 ml olive oil
- black pepper, to taste
- 2.46 ml turmeric
- 1.23 ml thyme
- 4.92 ml lime juice (1/2 a lime)
- 118.29 ml cornmeal polenta
- 354.88 ml boiling water
- 1.23 ml salt
directions
- Shred the carrot with a grater and chop the fennel. Cook them together in olive oil at medium heat in a large saucepan.
- While vegetables cook, boil water and salt in a medium pot and add polenta when water is boiling hard. Stir until it is thick and remove pot from heat. Pour into a small greased glass baking dish and spread evenly. Set aside somewhere warm for 10 minutes (or remainder of cooking time for vegetables).
- When fennel and carrot begin to get tender, add onion, green beans, and spices (except for lime juice). Cook until tender (even lightly browned at the edges).
- Add lime juice and remove from heat.
- Spread vegetable mixture evenly over cornmeal and heat at 400 for 5-10 minutes, or serve both side by side. Enjoy!
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RECIPE SUBMITTED BY
Cooking should be easy and fun, in my opinion! And it's not only what you eat, but how you eat it . . . a peaceful meal eaten with a sense of gratitude will do wonders for the digestion. I cook for my family and we enjoy mainly organic, vegetarian dishes.