Polenta Fennel Salad | Recipes | Kalamazoo Outdoor Gourmet

Ingredients

• 2 cups water
• 1 tablespoon butter
• 3/4 teaspoon kosher salt or sea salt
• 3/4 cup polenta
• 6 ounces blackberries, cut in half lengthwise
• 2 tablespoons extra virgin olive oil, plus some to brush on the polenta
• 2 tablespoons fresh orange juice
• 1 tablespoon honey
• 1/4 teaspoon black pepper
• 3 ounces fennel bulb, sliced very thin, plus the greens