Fennel Polenta

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
257
FAT
37%
CHOL
14%
SOD
20%

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Ingredients for 6 servings

1 3/4 cups yellow cornmeal

Salt and freshly ground black pepper to taste

2 medium fennel bulbs, trimmed of stems, with greens chopped

1 1/2 cups poultry stock

Butter or oil for reheating the polenta

1/2 teaspoon nutmeg, preferably freshly grated

4 tablespoons unsalted butter

1 3/4 cups milk

1/2 cup water

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