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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Boulder Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions