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olive oil spray polenta broth pressed Romano cheese Mozzarella cheese garlic basil capers black olives frozen spinach mushrooms nutmeg
Viewed: 50 - Published at: 6 months agoIngredients
- 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
Method
- Preheat the oven to 450F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Pour the polenta and the liquid into the pot and stir to spread the polenta evenly.
- In a medium mixing bowl, crumble the tofu into chunks (it should resemble ricotta cheese) and stir together with the cheeses.
- Add the garlic, basil, capers, and olives and mix lightly.
- If using fresh spinach, fold it into the mixture.
- 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.
- Then spoon half of the tofu mixture into the pot.
- Scatter the mushrooms and top with the rest of the tofu mixture.
- Sprinkle with nutmeg.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
- Serve immediately.
- Calories: 698
- Protein: 24g
- Carbohydrates: 51g
- Fat: 44g
- Cholesterol: 57mg
- Sodium: 3093mg
- Fiber: 1g
