March 25, 2007

Chef Boyar-K

I made a new recipe tonight! It's kind of a side dish, although if you pair it with salad and maybe a little chicken, I guess it could be a complete dinner. You'll have to do the conversions yourself. I'm bad with grams-to-ounces and degrees C-to-F.

Roasted Fennel and Cannellini Beans with Polenta

1 small can (200g) cannellini beans, washed and drained
1/2 bulb fennel, cut into slices
2 cipollini (or other smallish white onions)
5-7 slices polenta
olive oil

Wash and drain the beans. Place in medium-sized bowl. Wash and dry fennel, halve the bulb. Cut remaining half into slices and place in bowl. Quarter 2 small onions, place in bowl. Toss veggies and beans with 1 tbsp or so olive oil. Sprinkle with salt and rosemary. Arrange veggies and beans in an oven-safe casserole dish with slices of polenta.

Cook in a 200-degree C oven for 20-25 minutes.

Serves 2 as side dish, 1 as main course.


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