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Ingredients
US|METRIC
- 1 head fennel (medium, cut into chunks)
- 1-1/2 cups Bertolli® Classico™ Olive Oil, divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup Bertolli® Vodka Sauce made with Fresh Cream
- 2 tablespoons chopped fresh sage
- 1 package polenta (16 oz., prepared, cut into 1/2-inch-thick slices)
- 1/2 cup cremini mushrooms (finely chopped)
- 1/2 cup pancetta (finely chopped)
- 3 ounces arugula (coarsely chopped)
- 1 cup gruyere cheese (shredded, about 4 oz.)
- 1 cup shredded mozzarella cheese (about 4 oz)
Directions
- Preheat oven to 400°.
- Arrange fennel on baking sheet in single layer. Drizzle with 1 tablespoon Olive Oil, then season with salt and pepper. Roast 40 minutes or until fennel is tender and golden; cool 5 minutes. Decrease oven to 350°.
- Process fennel, Sauce and sage in blender or food processor until smooth; set aside.
- Heat remaining Olive Oil in 12-inch nonstick skillet over medium heat and cook polenta, a few at a time, turning once, 12 minutes or until lightly browned. (Use more Olive Oil as needed). Arrange on baking sheet lined with parchment paper or aluminum foil.
- Evenly top polenta with Sauce mixture, arugula, pancetta, mushrooms and cheeses. Bake 8 minutes or until cheese is melted and polenta is heated through.
NutritionView More
300Calories
Sodium43% DV1040mg
Fat28% DV18g
Protein35% DV18g
Carbs11% DV32g
Fiber16% DV4g
| Calories300Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium1040mg43% |
| Potassium1050mg30% |
| Protein18g35% |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber4g16% |
| Sugars3g6% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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