Boulder Polenta

Name: Boulder Polenta
Yield: serves 2
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

December 9, 2011

Tofu is like a sponge and will absorb whatever flavors you give it if you squeeze it dry first. I often sandwich the block of tofu between several layers of paper towels and then set the Dutch oven on top to press out as much liquid as possible. If you’re not into tofu, substitute eight ounces of ricotta cheese. Using freshly grated nutmeg is always a treat. I keep a few whole nutmegs in a jar and simply run one across a Microplane grater. Save the rest of the nut in a jar so it will be fresh and aromatic the next time you want it. A whole nutmeg can last a year or longer. Try to break a block of frozen spinach into pieces before adding it to the pot, and realize that it will add some liquid as it melts. Let the pot sit for a few minutes with the lid off before serving to allow the polenta to absorb any extra liquid.

Recipe notes

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