Oven-Roasted Confit Fennel with Walnut and Gorgonzola Sauce, Golden Polenta Croutons
Fennel is a vegetable that suffers from a bad reputation: too anise-y for some, too weird for others. And yet.....
- Prep time: 25 minutes
- Cook time: 55 minutes
...something almost magical happens when you roast it slowly in the oven: the anise tames itself, melts away, transforms into a caramelized sweetness you won't recognize — and won't be able to resist.
Ingredients
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fennel
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olive oil
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off-dry white wine
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honey
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thyme
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gorgonzola
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nutmeg
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crème fraîche
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clove of garlic
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pre-cooked polenta
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vegetable broth
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parmesan
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butter
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salt and pepper
Recipe steps
Polenta: Patience and Cooling (Prepare First)
Bring the broth to a boil. Pour in the polenta in a thin stream while whisking constantly to avoid lumps — polenta, like certain personalities, doesn’t handle being left unattended. Stir in the butter and parmesan, season lightly with salt. Pour into an oiled dish to a thickness of 2 cm and let cool completely for 30 minutes in the refrigerator until firm.
Oven-Roasted Confit Fennel
Preheat the oven to 200°C. Cut the fennel bulbs into wedges lengthwise (6 to 8 wedges per bulb depending on size), keeping the core intact to hold the layers together. Arrange them in a single layer in a baking dish. Drizzle with olive oil, white wine, and honey. Add the thyme, season with salt and pepper. Cover with aluminum foil and bake for 30 minutes, then remove the foil and continue for 20 to 25 minutes until golden and caramelized.
Walnut-Gorgonzola Sauce: Unapologetic Richness
Toast the walnuts for 8 minutes in the oven at 175°C, then roughly chop two-thirds of them. In a saucepan, sweat the minced garlic in a knob of butter for 1 minute. Add the cream and bring to a simmer. Crumble in the gorgonzola and melt it over low heat while whisking. Add the chopped walnuts and season generously with pepper. Keep warm.
Polenta Croutons and Final Plating
Turn out the cold polenta and cut it into 3 × 5 cm rectangles. In a skillet, heat the olive oil over high heat and fry the croutons for 3 minutes on each side until crispy. On each plate, arrange 3 to 4 wedges of confit fennel, drizzle generously with walnut-gorgonzola sauce, add 2 polenta croutons, and scatter with the reserved whole walnuts and fennel fronds.
