Categories: Sides

Ingredients

• 4 cups water
• 1 2/3 cups instant cornmeal
• 2 tbsp butter
• 1 tbsp fennel seeds
• 2 tbsp finely chopped fresh flat-leaf parsley
• Olive oil, for brushing
• Salt and pepper

Directions

1. Place the water in a pan, add salt to taste and bring to a boil. Sprinkle in the cornmeal, stirring.

2. Stir over medium heat for 10 to 15 minutes, or as directed, until the cornmeal thickens and comes away from the sides of the pan.

3. Remove from the heat and stir in the butter, fennel seeds and parsley. Season with pepper to taste.

4. Brush a rectangular ovenproof dish with oil. Spoon the cornmeal mixture into the prepared dish, spread the surface level, and let set.

5. Preheat the broiler to high. When set, turn out the polenta and cut into slices.

6. Brush the polenta slices with oil and place under the preheated broiler until browned and crispy.

7. Serve immediately.

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