Servings:
4
INGREDIENTS
- - 8 slices of cooked polenta
- - 2 fennel
- - 250 g tomatoes, peeled Il Nutrimento
- - 40 g of black olives
- - 1 red onion
- - 2 bay leaves
- - 1 tablespoon of parsley
- - Dried marjoram
- - Extra virgin olive oil
- - salt
INSTRUCTIONS
- Chop the onion finely and put it to cook for 10 abundant minutes in a covered casserole with 2 tablespoons oil.
- At this point add the fennel sliced thinly, salt lightly and cook for 5 minutes. Then add the finely mashed and pureed tomatoes and the laurel. Continue cooking for another 10 minutes.
- Finely chop the parsley along with the olives off the heat and add the 2 ingredients with fennel. Remove the bay leaves.
- Grill the slices of polenta for a few minutes from both sides. Once ready place them in the dishes and brush them with a dressing made with 2 tablespoons of oil and a pinch of marjoram. Cover them with the stewed and still warm fennel and serve immediately.
