Creamy Polenta with Onions and Herbs
and
Sautéed Fennel with Sun-Dried Tomatoes

4 Tblsp olive oil
2 yellow onions, thinly sliced
1 Tblsp fresh thyme, stemmed
1 Tblsp chopped fresh rosemary
6 cups chicken broth
2 tsp salt
few grinds of fresh black pepper
1 1/2 cups polenta (or coarse cornmeal)
1/4 cup heavy cream
1 cup grated parmesan

In a large sauté pan, heat the olive oil over medium heat. Add the onions and herbs and cook for about 7 minutes until the onions are soft and golden. Add the chicken broth, salt and pepper and bring to a boil.

Slowly whisk in the polenta and bring the mixture to a boil once again. Reduce the heat to a simmer and cook, stirring constantly with a wooden spoon, until the polenta is thick and creamy, about 15 minutes. Add the cream and Parmesan and stir to combine.

Sautéed Fennel with Sun-Dried Tomatoes
6 Tblsp olive oil
6 small bulbs fennel, cored and thinly sliced
10 sun-dried tomatoes, sliced
salt & freshly ground black pepper

In a large skillet, heat the olive oil over high heat until hot. Add the fennel and stir until golden, about 7 minutes. Stir in the sun-dried tomatoes and season with salt and pepper.