Grilled polenta with sautéed mushrooms and rosemary tofu

Ingredients

For 1 serving

• Polenta (cornmeal)45 g
• Tofu170 g
• Chanterelles100 g
• Oyster mushrooms100 g
• Garlic1 clove
• Rosemary2 g
• Parsley5 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: September – November

Method

1. Bring the water for the polenta (about five times its weight) to the boil and salt it; pour in the polenta in a thin stream, whisking, and cook for 30 minutes over a low heat, stirring often, until thick and coming away from the sides.
2. Pour it straight into a dampened rectangular tin, level it to about 1.5 cm thick and leave to set for 15 minutes, until firm to the touch.
3. Meanwhile clean the chanterelles and oyster mushrooms with a small brush or damp cloth, without washing them, and tear the large ones; pat the tofu dry and slice it; peel the garlic; wash and chop the parsley.
4. Cut the polenta into slices and grill them on a very hot griddle for 3 minutes per side, until they have golden stripes and release on their own.
5. Meanwhile heat half the oil in a frying pan over a medium heat with the rosemary sprig and brown the tofu for 3 minutes per side, until crisp; season with salt and set aside.
6. In the same pan heat the remaining oil with the crushed garlic and sauté the mushrooms over a high heat for 8 minutes, until golden and their liquid has evaporated; season, remove the garlic and finish with the parsley. Serve the polenta with the mushrooms and tofu.