Polenta, also known as corn grits, is a favorite of mine. Growing up, my dad would always serve it for breakfast, topped with a dab of butter or olive oil, a dash of salt and pepper, and a side of eggs, sunny-side-up, and garden fried tomatoes.
I still eat the cornmeal gruel today, but it’s more often on my plate for dinner than for breakfast. Baked, grilled, fried, or simply served fresh from the pan like I do in this recipe, polenta makes a great grain or pasta substitute. And, it cooks up quick, which for me is always much appreciated. It’s also an excellent source of iron, magnesium, phosphorus, zinc, vitamin B6, and fiber.
Little broccoli crowns have been materializing in my garden, so that’s what I decided to pair the polenta with this time. Here, I serve it runny, topped with a combination of the crisp broccoli florets, intense sun-dried tomatoes, and seared tofu. Then, I finish it off using age-old method my dad taught me–A healthy drizzle of extra virgin olive oil and a dash of salt and pepper.
- -1 cup of polenta
- -8 cloves garlic, sliced
- -2 cups of broccoli florets
- -1 Tbsp. lemon zest ---About one lemon, zested
- -2 Tbsp. lemon juice ---About one lemon, juiced
- -2 Tbsp. sliced sun-dried tomatoes, jarred in olive oil
- -2 Tbsp. oil from sun-dried tomatoes
- -6 oz. tofu, pressed between weight for at least 2 hours
- -2 tsp. dried basil
- -Pinch of Horizon's Tofu Seasoning, or coarse salt and pepper
- -Extra virgin olive oil
- -Salt and pepper, to taste
- Place polenta in medium sauce pan, along with 4 cups of water and 1 tsp. of salt. Bring to a boil. Reduce heat, and let simmer for 10 minutes, or until water is absorbed and polenta is tender.
- Meanwhile, lightly coat small saute pan with olive oil over medium-high heat. While oil warms, cube pressed tofu and toss it with basil and Horizon's Tofu Seasoning/Coarse salt & pepper. Place tofu in pan, and crisp on each side, stirring to prevent sticking. Set aside.
- In a large saute pan, heat sun-dried tomato oil. Add garlic, and saute until browned. Add broccoli, and saute for 2 minutes. Add lemon juice and zest, sun-dried tomatoes, and salt and pepper, to taste. If needed, add a few Tbsp. of water, and saute until broccoli is bright green and just a tad crunchy. Stir in tofu.
- Serve polenta in a bowl topped with broccoli mixture. Drizzle with extra virgin olive oil.