Appetizers Broiled Polenta With Fennel Seeds Updated October 29, 2026 · Yummy & Tasty editorial
◷ Prep 15 min ♨ Cook 15 min ♧ 6
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This broiled polenta with fennel seeds recipe brings familiar ingredients together in a straightforward home-kitchen method. Read the ingredient list before starting, prepare the equipment in advance and follow the temperature and chilling guidance where relevant.
Ingredients
4 Cups water
1 ⅔ Cups instant cornmeal
1 Tablespoon butter
1 Tablespoon fennel seeds
2 Tablespoon parsley (finely chopped fresh flat leaf)
olive oil (for brushing)
salt
pepper
Instructions
Bring water and a pinch of salt to a boil. Gradually whisk in instant cornmeal, stirring constantly to prevent lumps.
Cook according to packet timing until thick, then fold in butter, fennel seeds, parsley and pepper.
Spread into a lightly oiled shallow pan about 2 cm thick and refrigerate until firm, roughly 1 hour.
Slice into squares, brush with olive oil and broil/grill 3–5 minutes per side until browned. Serve warm.
Recipe details
Prep: 15 min · Cook: 15 min · Yield: 6
Editorial note: This recipe has been reconstructed from an archive and has not been independently kitchen-tested.
Save or print Broiled Polenta With Fennel Seeds Make broiled polenta with fennel seeds at home with practical steps, ingredient guidance and serving tips.
Prep 15 min Cook 15 min 6
Ingredients 4 Cups water 1 ⅔ Cups instant cornmeal 1 Tablespoon butter 1 Tablespoon fennel seeds 2 Tablespoon parsley (finely chopped fresh flat leaf) olive oil (for brushing) salt pepper Instructions Bring water and a pinch of salt to a boil. Gradually whisk in instant cornmeal, stirring constantly to prevent lumps. Cook according to packet timing until thick, then fold in butter, fennel seeds, parsley and pepper. Spread into a lightly oiled shallow pan about 2 cm thick and refrigerate until firm, roughly 1 hour. Slice into squares, brush with olive oil and broil/grill 3–5 minutes per side until browned. Serve warm. Images may be AI-generated food illustrations and should not be treated as documentary photographs of a kitchen-tested dish.
