Creamy Polenta with Balsamic Vegetables and Tofu

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Have you had polenta yet? I absolutely love polenta. It is easy to make, delicious and gluten free. It can be made into so many things polenta fries, polenta cubes or a great creamy polenta like this one. Polenta is great because it is healthy, full of vitamins and lower in carbs than pasta or potatoes.

RECIPE VIDEO

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I wanted to make this dish very easy to make. There aren’t a lot of spices used, not a lot of measuring to be done and only one pot and one pan. The flavors are simple but full of comfort. The balsamic pairs so well with the creamy, saltiness of the polenta. The kind of polenta you want to buy is this one. Different levels of grittiness will take more or less time to cook.

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This meal is gluten free, nut free and easily made soy free by omitting the tofu. I used two vegetables but you can always pack in more. I went with Brussel sprouts and kale since they are heartier vegetables.

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I used balsamic glaze for this recipe which is a thicker more reduced down version of balsamic vinegar. If you can’t find it, you can make a very easy substitution with balsamic vinegar and maple syrup or sugar.

INGREDIENTS

Polenta
1/2 cup polenta, dry [70g]
1 cup water [240ml]
3/4 cup non-dairy milk, unflavored and unsweetened [180ml]
1/4 tsp salt
1/2 tbsp nutritional yeast
1/4 tsp garlic powder

12 Brussel sprouts, cut in half [120g]
2 big handfuls of kale, chopped [40g]
5 oz extra firm tofu
1 tsp olive oil
1/4 cup water if necessary

Balsamic Glaze sauce
2 tbsp balsamic glaze
2 tbsp water
Balsamic glaze substitute: 2 tbsp balsamic vinegar, 1 tbsp maple syrup

METHOD

  1. In a pot add the water, non-dairy milk, polenta, salt, nutritional yeast and garlic powder.
  2. Whisk on a medium heat until it comes to a boil. Once boiling drop heat to a low simmer and cover. Cook for 15-20 minutes until soft and creamy.
  3. In a pan add 1 tsp of oil add the Brussel sprouts and kale. Cook on low heat with a cover. After about 5-7 minutes of cooking check it and add in water if necessary. Brussels should be starting to lightly brown and kale wilting.
  4. Cut tofu into cubes.
  5. Continue to cook for vegetables another 3-4 minutes and then remove from the pan.
  6. Add the tofu into the pan and cook for a few minutes until golden brown.
  7. Mix the balsamic glaze with a bit of water to help slightly thin it.
  8. In the pan with the tofu add the cooked veggies back in and the balsamic glaze sauce.
  9. Cook for 3-4 minutes to help coat everything in balsamic and give it good flavor.
  10. Polenta should be done cooking and very soft and creamy.
  11. In a bowl add the polenta with the vegetables and tofu on top. Top with a bit of sea salt and fresh parsley.

Makes 1 serving.
POLENTA PDF PRINT

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