Polenta with Fennel Garlic and Chilis

Polenta  is a grain derived dish, a versatile pantry staple with origins in Northern Italy. A dish of boiled cornmeal that was historically made from other grains. Polenta can be served as a hot porridge, mixed in sweet breads or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.  ( See soft or set from Martha Stewart). 

The Patties

A. Purchase set polenta and slice in to patties of equal width. B. Or make your own polenta add salt and pepper and oregano to taste let cool. fold into loaf wrap in plastic and place in fridge for twenty minutes.  1. Add to skillet with equal parts olive, sesame oil  ( ~ 1/2 and 1/4 cup vegan butter the oil should cover the patties in the skillet.

Fennel Fronds

Add the leaves of a fresh Fennel Bulb. Use a Mezza Luna or chop until fine. Anise leaves will do if you don't have Fennel. Adding the leaves to the oil will bring out the flavor and scent the oil for latter use. About 1/4 cup for ten patties. Chop fennel bulb for later use and add left over oil to saute' with carrot tofu and lime.

Chilis, Garlic, Sesame Oil

Add red dried chili peppers, and three healthy fresh garlic cloves chopped fine to the oil. Bring oil and patties to medium heat. Cover with spatter guard. As needed stir to evenly distribute seasoning. Cook patties until light brown crusty. Let Cool over paper towel on plate or platter. Serve with soup salad.