Polenta with Vegetables and Tofu, inspired by BIOfresh in Timișoara

Method

1. Bring the water and half the salt to a boil, then pour in the cornmeal in a thin stream while whisking.

   5 min

2. Lower the heat and cook for 20 to 25 minutes, stirring often, until very thick and pulling away from the sides of the pot.

   22 min

3. Meanwhile, pat the tofu dry and cut it into 1.5 cm (½ inch) cubes. Brown it in a dry non-stick pan for about 8 minutes, turning, then set aside.

   8 min

4. In the same pan, cook the sliced mushrooms with 2 tablespoons (30 ml) of water for 4 to 5 minutes. Add the pepper in strips, the green beans in 3 cm (1¼ inches) pieces and the chopped garlic, and cook 5 to 6 minutes more, adding a splash of water when the pan gets dry, until crisp-tender.

   10 min

5. Return the tofu, add most of the sliced spring onions, the rest of the salt and the pepper, and toss for 1 minute.

   1 min

6. Shape the polenta into balls with a wet ice cream scoop or two spoons, set them on the vegetables and finish with the remaining spring onion and lime wedges.

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Tips

• Leftover polenta sets firm: slice it and brown it in a dry pan the next day.
• A squeeze of lime over the vegetables just before eating brightens the whole plate.

Notes

Our version of a dish Ely ate at BIOfresh, a vegetarian and vegan restaurant in Timișoara.