Lemon Polenta Medallions with Creamy White Beans in White Wine, Roasted Fennel and Crunchy Pistachio

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray or lightly grease it with a little of the olive oil.

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   2. In a medium saucepan, bring the vegetable broth to a boil with 1 tablespoon olive oil, half of the lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Lower the heat and slowly whisk in the polenta for 3 to 5 minutes until thickened.

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   3. Pour the polenta into a flat dish or pan to form a layer about 2 cm / 3/4 inch thick. Smooth the top and let it cool for 15 minutes, until firm to the touch.

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   4. Meanwhile, toss the fennel wedges with 2 tablespoons olive oil, the sliced garlic, smoked paprika, 1/4 teaspoon salt, and a little black pepper. Arrange on the tray and roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until tender and browned at the edges.

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   5. In a wide skillet, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and cook for 30 seconds, stirring, until fragrant but not too browned.

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   6. Add the white beans, dry white wine, Dijon mustard, 2 tablespoons lemon juice, 1/4 teaspoon salt, and the remaining black pepper. Cook over medium-low heat for 6 to 8 minutes, lightly mashing some of the beans so the mixture becomes creamy. If it gets too thick, add the water a little at a time.

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   7. Turn off the heat for the beans and stir in half of the chopped parsley. Taste and adjust salt or lemon if desired.

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   8. Unmold the firm polenta and cut 8 medallions with a ring cutter or glass, or cut it into squares if preferred. Heat a nonstick skillet with the remaining tablespoon of olive oil and sear the medallions for 3 to 4 minutes per side until a golden crust forms.

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   9. Mix the pistachios with the remaining parsley and the rest of the lemon zest to make the crunchy topping.

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    10. Spoon the creamy beans onto each plate, place the polenta medallions on top, add the roasted fennel, and finish with the crunchy pistachio, parsley, and lemon topping.