Crispy Polenta Pockets with Fennel-Orange Slaw

Ingredients

• instant polenta1 cup
• water4 cups
• salt1 tsp
• olive oil2 tbsp
• fennel bulb, shaved thin1
• orange, segmented and chopped1 large
• radish, thinly sliced4
• parsley, chopped2 tbsp
• white wine vinegar1 tbsp
• crushed pistachios1/4 cup

Method

1. 1Bring the water and salt to a simmer, then whisk in the polenta in a steady stream.
2. 2Cook, stirring often, until very thick and smooth, about 5 to 7 minutes.
3. 3Spread the polenta into a lightly oiled shallow pan and chill until firm, about 15 minutes.
4. 4Cut into squares and pan-sear the squares in olive oil until crisp and golden on both sides.
5. 5Mix fennel, orange, radish, parsley, vinegar, and a pinch of salt to make the slaw.
6. 6Split or fold each crisp polenta square and fill with the slaw.
7. 7Top with crushed pistachios and serve right away while the polenta is crunchy.

Tips

• If the polenta softens too much during shaping, chill it a few minutes longer before searing.
• A small pinch of chili flakes in the slaw adds a nice lift without overpowering the fennel.

Nutrition