Parmesan baked chicory with Micro Bronze Fennel

Step 1

Roast the ground hazelnuts in a pan without oil. Meanwhile, cook the polenta according to the instructions on the packet (with vegetable stock and milk).

Step 2

While the polenta is simmering, grate the parmesan. Then add the roasted hazelnuts and half of the parmesan to the polenta. Season with salt and pepper.

Step 3

Wash and cut the chicory in half. Fry in a pan with a drizzle of olive oil.

Step 4

Harvest Micro Bronze Fennel. Serve the prepared hazelnut polenta with fried chicory on a plate. Garnish with hazelnuts as well as fresh Micro Bronze Fennel and enjoy.

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Recipe provided by the cooking app KptnCook.