Boulder Polenta Recipe

Name: Boulder Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Boulder Polenta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boulder Polenta

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