Polenta with smoked tofu and cabbage

Ingredients

For 1 serving

• Polenta (cornmeal)60 g
• Smoked tofu120 g
• Cabbage200 g
• Onion40 g
• Apple cider vinegar1 tablespoon
• Extra virgin olive oil1 tablespoon
• Caraway seedsto taste
• Saltto taste

Contains: soy,

In season: October – March

Method

1. Bring the salted water for the polenta to the boil, about four times the weight of the cornmeal; pour in the polenta in a thin stream while whisking and cook over low heat for 15 minutes, stirring often, until thick. Spread it on baking paper about 1.5 cm thick and let it firm up.
2. Meanwhile remove the core of the white cabbage and slice it thinly; peel and slice the onion. Heat half the oil in a wide frying pan over medium-low heat, add the cabbage, onion, cider vinegar, caraway and salt, cover and cook for 15 minutes, stirring now and then, until the cabbage is soft.
3. Preheat the oven to 220 °C (conventional). Cut the firm polenta into slices, lay them on a tray lined with baking paper and toast in the oven for 10 minutes, until golden and crisp at the edges.
4. Meanwhile cut the smoked tofu into roughly 1.5 cm cubes. Heat the remaining oil in a frying pan over medium-high heat and fry for 5 minutes, turning, until crisp on all sides.
5. Serve the polenta slices topped with the braised cabbage and the tofu.