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Polenta with crispy tofu and roasted tomatoes / Polenta con tomates asados y to…

2 min read

Polenta with crispy tofu and roasted tomatoes / 🇪🇦 Polenta con tomates asados y tofu. ⁠

Receta en español en los comentarios.⁠
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My mom used to make Polenta all the time when I was a kid. There are many ways to adapt this recipe so you can use what you have at home.⁠
Swap the tofu, for any other protein, veggie or bean, I have some old post with butter bean polenta and another one with wild mushrooms, or you can do it with a classic bolognese (my mom’s favorite)⁠

For it you will need:⁠
Serves 2⁠
Ingredients⁠
2 tbsp olive oil⁠
2 cloves garlic sliced⁠
2 tbsp white wine⁠
250g cherry tomatoes⁠
1/2 tsp sea salt⁠
Black pepper⁠
1 block of Tofu⁠

For the Polenta⁠
50g Polenta flour.⁠
300g water⁠
100g plant-based milk⁠
2 tbsp extra virgin olive oil⁠
1/2 -1 tsp sea salt⁠
Black pepper⁠
For topping⁠
Lemon zest⁠
Black pepper⁠

Directions⁠
Roast the tomatoes in the oven ——-⁠
In a large pan, add the olive oil and onion and fry for 2-3 minutes until very soft. Add the garlic and fry for 1 minute.⁠
Now add the tomato paste and cook for 2-3 minutes.⁠
Add butter beans, white wine, and a bit of water. Simmer for 5-6 minutes.⁠

To make the Polenta⁠

Add the water to a saucepan, bring to a boil.⁠
Slowly add in the Polenta in a steady stream. Stir continuously for 1 minute. Turn off the heat to low, cover with a lid and let it simmer for about 20 min, stirring every 3 minutes to prevent it from sticking to the pan.⁠
Add the milk (butter and parmesan cheese if you want) and let it cook for another 5 min.⁠

To serve⁠

Top the Polenta with the beans, sprinkle with coriander, lemon zest, and a drizzle of extra virgin olive oil.⁠

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