Black Bean Polenta
Black Bean Polenta
Yield: 3½ cups
Tofu-Infused Polenta (see below)
Red Bell Pepper, small diced
Onion, small diced
Cooked Black Beans, rinsed and dried (hot pan or towel)
Cilantro, coarsely chopped
Place tofu-infused polenta into a 2 quart mixing bowl.
Sauté diced peppers and onions in oil with salt on medium heat for 5 minutes, stirring occasionally. Add garlic and sauté an additional minute.
Add the sautéed vegetables, along with cumin, black beans, and chopped cilantro, to the polenta and DELICATELY mix in with a rubber spatula to evenly distribute beans while trying not to mash them. Form mixture into patties, cutlets, or steaks, brush with oil, and sauté or grill on medium heat until lightly caramelized. Flip and repeat. Alternatively, place polenta in oiled and floured 4-cup loaf pan and bake in 350° F oven for 50-60 minutes or until internal temperature reaches 160-70° F, let cool, slice, and serve. You may also form a roll with the polenta mixture about 2-inches in diameter and wrap tightly first in plastic wrap and then in aluminum foil. Steam the roll until internal temperature reaches 160-70°F, let cool, slice, and serve.
We recommend serving the polenta with Classic Cuban-Style Piccadillo Sauce (pg. 234 of “The Classical Vegetarian Cookbook.”
Yield: 4 servings (2½ cups)
yellow corn meal
Annatto powder or natural yellow food color (optional)
Tofu Pâté (see below)
Mix half of water with cornmeal and set aside.
In a 2-quart saucepan, add the remaining water, salt, and yellow color (optional). Bring the water to a simmer and slowly stir in the cornmeal mixture. Cover, reduce heat to medium, and simmer until the mixture is soft, about 10 minutes, stirring occasionally until a firm texture forms.
Add tofu pâté to the warm polenta and mix to evenly disperse.
Extra Firm Silken Tofu
1 package (12.3 ounces)
Place the tofu, arrowroot, agar, and salt in a food processor; blend until smooth.