Take your fennel and split them in half with a knife. You want to do this along the longest side.
Using a large frying pan, melt the nuttlex and then on high heat place the fennel in the pan, with the cut, flat side down. You want to sear this until they are slightly blackened. Approx 2-3 mins.
Slice your brussel sprouts in half and add to the pan, flat side down, after the fennel has cooked for 2 mins.
After they have been seared, reduce the heat to medium and flip all the vegetables.
In a separate container, combine the garlic, verjuice, vegetable stock and caster sugar.
Pour this mixture into the hot frying pan with the fennel and brussel sprouts and cover for 4 mins.
Remove the cover and let the mixture reduce slightly before taking off the heat.
Pour all the liquid into a saucepan and heat until it boils.
When boiling, reduce heat to a simmer and slowly pour the polenta in, while whisking the whole time.
As the polenta thickens, add the nuttlex and serve immediately.
Place the fennel on top of the polenta and serve up the brussel sprouts. Covering with the sauce reduction.
If you like a little more acidity, add a squeeze of lemon.