Tofu arrabbiata bites with grilled polenta

Ingredients

For 1 serving

• Tofu180 g
• Chopped tomatoes200 g
• Polenta (cornmeal)40 g
• Chili pepper1
• Extra virgin olive oil2 teaspoons
• Parsley5 g
• Saltto taste
• Black pepperto taste

Contains: soy

Method

1. Bring the water for the polenta (about four times its weight) to the boil in a small pan with a pinch of salt, whisk in the polenta in a thin stream and cook over low heat for 8–10 minutes, until thick; spread it on a wet board about 1.5 cm thick and let it set.
2. Meanwhile pat the tofu dry and cut it into 2 cm cubes; slice the chilli thinly.
3. Heat half the oil in a pan over medium-high heat and brown the tofu for 6 minutes, until golden; add the chilli and toss for 30 seconds.
4. Pour in the chopped tomatoes, salt and cook over medium-low heat for 10 minutes, until the sauce is thick; off the heat add the chopped parsley.
5. Cut the polenta into slices, brush them with the remaining oil and grill on a very hot griddle for 3 minutes per side, until golden-striped. Serve with the arrabbiata tofu and black pepper.