Rinse and dry one fennel bulb. Cut it in half, then half again from top to bottom. Save some of the tender fern-like leaves. In a small pan, add fennel to 1 1/2 cup chicken broth. On high heat, cover, and cook 15 minutes until fennel is fork- tender. Place fennel in small baking dish or oven-proof gratin plate. Reduce remaining broth to 1/3 cup. Pour over fennel. Sprinkle with fennel leaves, 2 oz. crumbled gorgonzola and 1 T. bread crumbs. Bake at 375 for 15-20 minutes until cheese melts.
We had ours with a lamb kebob and smashed red potatoes. We always eat well on Wednesday nights in honor of Top Chef!