Fennel in Tomato & Coconut Sauce with Polenta
30 min
Veggie
70572
For 2 Portions
200 g
tomatoes, diced
120 g
polenta
100 ml
whole milk
50 ml
coconut milk
1
fennel
1/3 l
vegetable broth
pepper
salt
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Wash fennel and cut into wedges.