Boulder Polenta

Name: Boulder Polenta
Ingredients: Olive oil spray; 1/2 cup dry polenta; 1 1/2 cups broth (vegetable or chicken) or water; 6 to 10 ounces extra-firm or firm tofu, drained and pressed (see headnote); 3 to 4 tablespoons grated Parmesan or pecorino Romano cheese; 4 ounces mozzarella cheese, grated or in chunks; 4 to 6 garlic cloves, minced; 1/2 teaspoon dried basil; 1 tablespoon drained capers; 8 ounces pitted black olives, sliced; One 10-ounce package frozen spinach, or 2 large handfuls fresh; 4 to 8 mushrooms, fresh or dried, coarsely chopped; 1/2 teaspoon grated nutmeg

13 ingredients

19 steps

Ingredients

Olive oil spray
1/2 cup dry polenta
1 1/2 cups broth (vegetable or chicken) or water
6 to 10 ounces extra-firm or firm tofu, drained and pressed (see headnote)
3 to 4 tablespoons grated Parmesan or pecorino Romano cheese
4 ounces mozzarella cheese, grated or in chunks
4 to 6 garlic cloves, minced
1/2 teaspoon dried basil
1 tablespoon drained capers
8 ounces pitted black olives, sliced
One 10-ounce package frozen spinach, or 2 large handfuls fresh
4 to 8 mushrooms, fresh or dried, coarsely chopped
1/2 teaspoon grated nutmeg

Directions

1

Preheat the oven to 450F.
2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3

Pour the polenta and the liquid into the pot and stir to spread the polenta evenly.
4

In a medium mixing bowl, crumble the tofu into chunks (it should resemble ricotta cheese) and stir together with the cheeses.
5

Add the garlic, basil, capers, and olives and mix lightly.
6

If using fresh spinach, fold it into the mixture.
7

If the spinach is a frozen block, chop it into large pieces and set them in the pot next so the other ingredients can be piled around the chunks.
8

Then spoon half of the tofu mixture into the pot.
9

Scatter the mushrooms and top with the rest of the tofu mixture.
10

Sprinkle with nutmeg.
11

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12

Serve immediately.
13

Calories: 698
14

Protein: 24g
15

Carbohydrates: 51g
16

Fat: 44g
17

Cholesterol: 57mg
18

Sodium: 3093mg
19

Fiber: 1g