Soft polenta with braised savoy cabbage and smoked tofu

Ingredients

For 1 serving

• Polenta (cornmeal)45 g
• Savoy cabbage200 g
• Smoked tofu170 g
• Onion30 g
• Caraway seeds1 teaspoon
• Apple cider vinegar10 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: October – March

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 remove the outer leaves and core of the savoy cabbage, wash it and shred it thinly; peel and slice the onion; pat the smoked tofu dry and dice it.
3. In a large frying pan heat the oil over a medium-low heat with the onion and caraway seeds for 2 minutes, until the onion softens; add the cabbage, a pinch of salt and a splash of water, cover and braise for 15 minutes, stirring now and then, until tender.
4. Add the tofu and the cider vinegar and cook uncovered for another 5 minutes, until the vinegar has evaporated and the tofu is hot; season with pepper.
5. Serve the soft polenta with the cabbage and tofu.