Recipe: Boulder Polenta (with olives, capers and tofu or ricotta, serves 2)

BOULDER POLENTA

1/2 cup dry polenta, uncooked
1 1/2 cups broth (vegetable or chicken) or water
6 to 10 ounces extra firm or firm tofu, drained and pressed* (or 8 ounces ricotta cheese, drained)
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 capers
8 ounces pitted black olives, sliced
1 (10 ounce) package frozen spinach** (or 2 handfuls fresh spinach)
4 to 8 mushrooms, fresh or dried, coarsely chopped
1/2 teaspoon grated nutmeg***

Preheat oven to 450 degrees F. Spray inside of 2-quart Dutch oven and lid with olive oil.

Pour polenta and liquid into pot and stir gently to spread evenly; set aside.

Drain liquid from tofu and press block between clean paper towels to absorb as much liquid as possible.

In a medium mixing bowl, crumble chunks of tofu (should resemble ricotta cheese) and cover thickly with cheeses. Add garlic, basil, capers and olives, and blend lightly. If spinach is fresh, fold into mixture. If spinach is a frozen block, set in pot first. Then place half of tofu mixture in pot. Layer in all the mushrooms and top with the rest of the tofu mixture. Sprinkle with nutmeg.

Cover and bake 45 minutes. Let your nose be your guide. You'll know it's ready 3-5 minutes after the first hint of the aroma wafts from the oven.

*Tofu is like a sponge and will absorb whatever flavors you give it if you squeeze it dry first. I often sandwich the block of tofu between several layers of paper towels and then set the Dutch oven on top to press out as much liquid as possible. If you're not into tofu, substitute eight ounces or ricotta cheese.

**Try to break a block of frozen spinach into pieces before adding it to the pot, and realize that it will add some liquid as it melts. Let the pot sift for a few minutes with the lod off before serving to allow the polenta to absorb any extra liquid.

***Freshly ground nutmeg is a treat. I keep a few whole nutmegs in a jar and simply run one across a microplaner (available at any cookware and save the rest of the nut in a jar so that it will be fresh and aromatic the next time you want it. A whole nutmeg can last a year or longer.

Makes 2 servings
Source: Glorious One-Pot Meals by Elizabeth Yarnell