Our tip: When using fennel, always use the tender fennel greens as well, they give the dishes a wonderful aroma!
Clean the fennel, first roughly, then chop in a blitz chopper. Finely dice the shallots. Sauté both in olive oil until colorless. Fill up with stock and let it boil. Add polenta, whisk in and season with salt. 2.
Swell at a very moderate temperature for about 40 minutes in a closed saucepan, stirring occasionally. Finely grate the Parmesan, pluck the parsley leaves from the stems and chop. Mix both into the polenta just before serving.
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