Video: Roasted Fennel and Anchovies on Rosemary Polenta

My submission to Battle Fennel, hosted by Leela and me

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As a Canadian, I’ve never celebrated Thanksgiving on the American date before. By the time American Thanksgiving rolls around, I’m usually all turkey, pie, and gravy-ed out. This year was a little different.

Roasted fennel mingling with anchovies and garlic

Anthony of Farmstead Wines and InevitableTable graciously invited me to his American Thanksgiving dinner. In preparation for the evening, he slaughtered a 200 lb pig two days prior to feed a houseful of hungry guests.

In attendance were food enthusiasts and contributors to our local collaborative food site, Foodists.ca.

Following the pre-dinner’s counter space jostling, pot and pans scrubbing, stovetop sharing, wine spilling, and all forms of laughter amidst chaos, an amazing spread of food gathered us in awe and appreciation.

Fennel is a delightful winter vegetable that can add crunch and liven up any salad or lend a sweet, creamy hand to comfort dishes. After roasting in the oven, it becomes deeply caramlized and tender and makes the ideal topping to pan-fried polenta slices.

Rosemary polenta cut and ready for frying







For this month’s Beet ‘n Squash YOU! Battle Fennel, I created this recipe as an hors d’?uvre for Thanksgiving. A round-up of the submissions and the winners will be announced on Monday, December 7th.

Just for kicks and to step it up a notch, I created my first instructional video. This wasn’t easy so please go easy on me :) I hope that you enjoy it.

Roasted Fennel and Anchovies on Rosemary Polenta

Ingredients

Rosemary Polenta

Topping