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Categories:
carrot fennel bulb green beans onions olive oil black pepper turmeric thyme lime juice cornmeal polenta boiling water salt
Viewed: 12 - Published at: 5 months agoIngredients
- 1 big carrot, shredded in long strips
- 1 fennel bulb, chopped
- 1 (10 ounce) can green beans, chopped
- 1 12 teaspoons onions, diced
- 12 tablespoon olive oil
- black pepper, to taste
- 12 teaspoon turmeric
- 14 teaspoon thyme
- 1 teaspoon lime juice (1/2 a lime)
- 12 cup cornmeal polenta
- 1 12 cups boiling water
- 14 teaspoon salt
Method
- 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!
