Polenta With Fennel, Peppers, Tomatoes And Cheese

Preparation

1. Step 1

   Wash and trim the top branches and the bottom from the fennel. Slice the fennel bulb very thinly into rounds, and then slice the rounds into julienne strips.

2. Step 2

   Heat a medium-large nonstick skillet until it is very hot; add oil, reduce heat and stir in the fennel, cooking until fennel begins to brown and soften.

3. Step 3

   Wash, trim, seed and thinly slice the peppers, and cut slices into small pieces; add to fennel, and continue to saute over medium heat.

4. Step 4

   Wash, trim and cut up tomatoes; add to vegetables when peppers have begun to soften.

5. Step 5

   Pit and cut up olives, and add. Cover the pot; reduce heat to simmer, and continue to cook until the vegetables are tender.

6. Step 6

   In covered pot, boil stock.

7. Step 7

   Grate cheese.

8. Step 8

   Slowly stir polenta into boiling stock, reduce heat to medium-high and cook until mixture thickens, just a couple of minutes.

9. Step 9

   When polenta is cooked, stir in the cheese, season with salt and pepper, and top with the vegetables.