Serious Eats: Recipes
Fruit-Studded Polenta Shortcake
This recipe is adapted from Essentials of Classic Italian Cooking by Marcella Hazan.
Notes:
Hazan's orginal recipe calls for 2 tablespoons fennel seeds, but I found that 1 tablespoon was more than enough. Add more to your liking, if desired.
Pine nuts go rancid rather quickly; store them in the freezer for longer shelf life.
Toast fennel seeds in a dry skillet over medium-low heat for about 3 minutes until golden and fragrant.
