Boulder Polenta

• Olive oil spray
• 1/2 cup dry polenta
• 1 1/2 cups broth (vegetable or chicken) or water
• 6 to 10 ounces extra-firm or firm tofu, drained and pressed (see headnote)
• 3 to 4 tablespoons grated Parmesan or pecorino Romano cheese
• 4 ounces mozzarella cheese, grated or in chunks
• 4 to 6 garlic cloves, minced
• 1/2 teaspoon dried basil
• 1 tablespoon drained capers
• 8 ounces pitted black olives, sliced
• One 10-ounce package frozen spinach, or 2 large handfuls fresh
• 4 to 8 mushrooms, fresh or dried, coarsely chopped
• 1/2 teaspoon grated nutmeg

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Pour the polenta and the liquid into the pot and stir to spread the polenta evenly.
4. In a medium mixing bowl, crumble the tofu into chunks (it should resemble ricotta cheese) and stir together with the cheeses.
5. Add the garlic, basil, capers, and olives and mix lightly.
6. If using fresh spinach, fold it into the mixture.
7. If the spinach is a frozen block, chop it into large pieces and set them in the pot next so the other ingredients can be piled around the chunks.
8. Then spoon half of the tofu mixture into the pot.
9. Scatter the mushrooms and top with the rest of the tofu mixture.
10. Sprinkle with nutmeg.
11. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12. Serve immediately.
13. Calories: 698
14. Protein: 24g
15. Carbohydrates: 51g
16. Fat: 44g
17. Cholesterol: 57mg
18. Sodium: 3093mg
19. Fiber: 1g

olive oil spray, polenta, broth, pressed, romano cheese, mozzarella cheese, garlic, basil, capers, black olives, frozen spinach, mushrooms, nutmeg

Taken from www.epicurious.com/recipes/food/views/boulder-polenta-378847 (may not work)