Hunter-style tofu with olives and rosemary

Ingredients

For 1 serving

• Tofu180 g
• Canned peeled tomatoes150 g
• Black olives15 g
• Onion40 g
• Garlic1 clove
• Rosemary2 g
• Red wine40 ml
• Corn flour40 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy, sulphites,

Method

1. In a small heavy-based pan bring water weighing about five times the cornmeal to the boil, salt it and pour in the cornmeal in a steady stream, whisking. Cook over minimum heat for 30 minutes, stirring often, until the polenta is soft and creamy; add hot water if it gets too thick.
2. Meanwhile drain the tofu, pat it dry and cut it into cubes of about 2 cm; peel and chop the onion and garlic.
3. Heat the oil in a pan over medium heat and fry the tofu for 5 minutes, turning, until golden; add the onion, garlic and rosemary and cook for 3 minutes, until the onion is translucent.
4. Turn up the heat and deglaze with the red wine until the smell of alcohol has gone; add the crushed peeled tomatoes and black olives and season with salt and pepper.
5. Simmer over low heat, half covered, for 15 minutes, stirring now and then, until the sauce is thick.
6. Spoon the polenta onto the plate and serve the tofu and its sauce on top.