Hunter-style tofu with olives, rosemary and polenta

Ingredients

For 1 serving

• Tofu200 g
• Polenta (cornmeal)45 g
• Canned peeled tomatoes200 g
• Black olives20 g
• Onion40 g
• Garlic1 clove
• Rosemary2 g
• Red wine40 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: soy, sulphites,

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 soft and coming away from the sides.
2. Meanwhile pat the tofu dry and cut it into roughly 2 cm cubes; peel and slice the onion, crush the garlic.
3. In a frying pan heat the oil over a medium-high heat with the garlic and rosemary sprig and brown the tofu for 5–6 minutes, turning, until golden on all sides.
4. Add the onion and cook for 3 minutes, until softened; deglaze with the red wine until the smell of alcohol has gone.
5. Add the crushed peeled tomatoes, the black olives and a pinch of salt and simmer for 15 minutes over a low heat, until the sauce is thick and the tofu has taken on the flavour; remove the garlic and rosemary and season with pepper.
6. Serve the tofu cacciatora over the polenta.