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Mediterranean-style Polenta













200 g smoked tofu, frozen vegetables (zucchini, peppers, tomatoes, green beans, onions and black olives), oil, salt, pepper, spices, 800 ml water, 200 g polenta (corn grits), 1 tablespoon salt, 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon chives


Dice tofu into 2 cm squares. Defrost vegetables. Heat oil in a pan. Pan-fry tofu for few minutes until golden-brown. Season to taste. Add vegetables into pan and let it boil. Heat water. Add corn grits into the water and stir for about 3 minutes. Season to taste.

Photo: Maja Sokolean
Cooked by: Anita Euschen

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