| 1. |
To prepare, peel and trim the carrots. Cut on the bias into 1/2" lozenge shapes. Trim the zucchini. Cut on the bias into lozenge shapes. Peel the potatoes and cut into 1/2" cubes. Peel and cut the onions into eight wedges each. Trim the fennel bulb and cut it into 1/4" thick strips. Peel 6 garlic cloves. Cut in half, lengthwise. Grate the cheese. |
| 2. |
Cook instant polenta according to instructions on package. Once it is finished, stir in the grated cheese and transfer to serving dish. |
| 3. |
Put 3 cups water in the bottom of a steamer and put over medium-high heat. When the water in the steamer boils, add the carrots, potatoes, and the garlic and steam for 5 minutes. |
| 4. |
Add the zucchini and the onions to the vegetables in the steamer (check the water to be sure there is enough; if it’s low, add hot water to the steamer). |
| 5. |
Put 1/4 cup olive oil into a large bowl. Rinse and pat dry the herbs. Pluck 1/2 cup parsley leaves and 1 tablespoon rosemary. Mince these, and stir into the oil. |
| 6. |
When the vegetables are cooked to your liking (we like them cooked through and tender, which will take about 15 minutes total for all of them), transfer to the oil and herbs and toss very gently. Season with salt and pepper and toss again. |
| 7. |
Top the polenta with the vegetables and serve family style. |
