Soft polenta with sautéed mushrooms and smoked tofu

Ingredients

For 1 serving

• Polenta (cornmeal)45 g
• Cremini mushrooms120 g
• Smoked tofu70 g
• Garlic1 clove
• Parsleyto taste
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: soy,

In season: September – November

Method

1. Wipe the chestnut mushrooms with damp kitchen paper, trim the base of the stems and slice them; peel and crush the garlic; cut the smoked tofu into 1 cm dice; chop the parsley.
2. Heat the oil in a frying pan over medium heat with the garlic for 1 minute, add the mushrooms, turn the heat up high and sauté for 6 minutes, stirring, until they have lost their liquid and are golden; salt them and discard the garlic.
3. Meanwhile bring the water for the polenta (about 4–5 times the weight of the polenta) to the boil in a small pan and salt it; pour in the instant polenta in a thin stream while whisking and cook for 5 minutes over low heat, until thick but still soft.
4. Add the smoked tofu to the mushrooms and cook for 2 minutes, until hot and lightly browned; turn off the heat and add the parsley.
5. Pour the soft polenta into a shallow bowl (if it sets, loosen it with a splash of hot water) and top with the mushrooms and tofu.