Polenta with Fennel and Chickpeas

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Step 1

Cut fennel bulb lengthwise through core into 8 wedges (do not remove core).

Step 2

Heat oil in 12-inch stainless skillet over med heat. Arrange wedges cut-side down and season with salt. Brown both cut sides, 3-4 min per side, and transfer to plate.

Step 3

Reduce heat to med-low. Add garlic, tomato paste, and pepper flakes and cook, stirring constantly, until dark fond forms on bottom of skillet, about 2 min. Deglaze with Marsala.

Step 4

Stir in chickpeas and tomatoes. Return fennel to skillet, nestling wedges into sauce. Bring to a boil over high heat. Reduce heat to simmer, cover, and cook until fennel is just tender, 15-20 min. Serve over polenta and top with fennel fronds and Parmesan.