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Microwave polenta with braised fennel


  • Heat a thin layer of oil in a heavy-bottomed pan and briefly saute the garlic, fennel seeds and fennel. Add seasonings with the wine, lemon juice and ¼-½ cup stock. Turn the heat right down, cover and gently simmer for about 30 mins until the fennel is very tender, adding more stock if needed. Then add the olives and parsley. Mix well, cover and briefly cook. Taste for seasoning.
  • At the same time, place the polenta, water and 1 tspn salt in a microwave-proof bowl. Cook in the microwave, uncovered, at 100% for 6 mins. Then stir well, cover loosely with greaseproof paper and microwave for another 6 mins. Add the parmesan with a little ground pepper and the butter, and stir until well combined and the butter has melted.
  • To serve, mound the polenta on individual plates, make a well in the centre and top with the fennel mixture.


  • olive oil
  • 2 garlic cloves, crushed
  • 1 tspn fennel seeds, roasted & then ground
  • 2-3 fennel bulbs, cleaned, cored & finely sliced
  • sea salt & freshly ground pepper
  • a good slurp of dry white wine
  • juice of ½ lemon
  • 1 cup vegetable (or chicken) stock
  • 8 pitted black olives, halved lengthways
  • 1-2 tbsp chopped fresh parsley
  • 1 cup polenta
  • 3 cups cold water
  • 50 gm freshly grated parmesan
  • 1-2 good dollops of butter, softened

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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