250g Polenta flour
1tspn Garlic powder
A few sprigs of thyme
1 cup of coconut oil
1 Fennel bulb
1tbspn Maple syrup
75g Creamy goat’s cheese
1/4 cup of balsamic
1tspn brown sugar
Salt & Pepper to season
Heat a saucepan on medium heat, add the water and bring to the boil. Slowly stir in all of the polenta flour and continue stirring quickly for approx. 5mins until the mixture is well combined and lump free. Add in the garlic powder, thyme, a good pinch of salt and pepper and stir once more. Scrape the polenta mixture out of the pan onto a wooden board (or parchment paper) and form a rectangular shape approximately 2inches thick.
Once the rectangular polenta log has cooled (normally takes around 15-20mins), take a sharp knife and cut into strips of approximately 1 inch thick.
Heat the oil in a saucepan until it begins to bubble. Add the polenta fritters (in batches) and shallow fry for a few minutes on each side, using tongs to turn them over. Once the polenta begins to golden and crisp, the fritters are ready - place into your serving dish and keep warm in the oven on a very low heat.
Slice a the fennel bulb vertically into long strips. Heat a frying pan on medium heat with a tiny splash of oil and add the fennel. Cook for a few minutes and then add the maple syrup. Fry for another couple of minutes until the fennel begins to brown slightly.
In a small saucepan, add the balsamic vinegar and sugar and quickly bring to the boil.
Remove the serving dish from the oven and add the fennel in with the polenta. Season once more with salt and pepper, crumble the goat's cheese on top and drizzle the balsamic sauce over the entire dish.
Enjoy, GF Fi x