Fennel Polenta

• 2 medium fennel bulbs, trimmed of stems, with greens chopped
• 1/2 cup water
• 1 3/4 cups milk
• 1 1/2 cups poultry stock
• Salt and freshly ground black pepper to taste
• 1/2 teaspoon nutmeg, preferably freshly grated
• 1 3/4 cups yellow cornmeal
• 4 tablespoons unsalted butter
• Butter or oil for reheating the polenta

1. Preheat oven to 400 degrees.
2. Place the fennel bulbs and water in a roasting pan on the lowest rack of the oven, roast about one hour, until very tender.
3. Remove and allow to cool slightly.
4. Chop coarsely, place in a food processor with two tablespoons of the milk and process until smooth.
5. Set aside.
6. In a large saucepan, combine the remaining milk, the stock, salt, pepper and nutmeg.
7. Bring to a simmer.
8. Slowly whisk in the cornmeal.
9. Cook, stirring with a wooden spoon, until the mixture is thick enough to allow the spoon to stand up in it, about 15 minutes.
10. Stir in the fennel puree, the chopped fennel greens and the butter.
11. Adjust seasonings.
12. Line a baking pan 9 by 13 inches with parchment paper.
13. Spread the polenta in the pan, smooth the surface and cover with plastic wrap.
14. Refrigerate for four hours, until firm.
15. Cut the polenta into three-inch squares.
16. Invert the pan to unmold them, then refrigerate them until ready to cook.
17. Reheat the polenta by sauteing it in butter in a nonstick skillet or brushing it with butter or oil and grilling or broiling the squares until they are lightly browned and heated through.
18. Keep in a warm oven until all the squares are browned, then serve.

fennel bulbs, water, milk, poultry stock, salt, nutmeg, yellow cornmeal, unsalted butter, butter

Taken from cooking.nytimes.com/recipes/4811 (may not work)