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I am into the fall - especially during a rainy, cold Sunday afternoon. Warming flavors of sage, squash and walnuts come together in this satisfying main dish. I haven't mentioned my current obsession with polenta, but it's hard core. I always thought polenta was this boring, bland, dry thing, but it turns out it's pretty magical. Even if you just add water to it - it's creamy like it's fattened and naughty. Here, I do make it moderately naughty with some strong gorgonzola and fresh sage. The baked tofu is a take-it-or-leave-it item - I just thought it needed a protein boost.
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Sage Gorgonzola Polenta with Fall Squash and Walnuts

November 7, 2010

30 min or less active, 60 min or less total, fall, gluten-free, main, winter

I am into the fall - especially during a rainy, cold Sunday afternoon. Warming flavors of sage, squash and walnuts come together in this satisfying main dish. I haven't mentioned my current obsession with polenta, but it's hard core. I always thought polenta was this boring, bland, dry thing, but it turns out it's pretty magical. Even if you just add water to it - it's creamy like it's fattened and naughty. Here, I do make it moderately naughty with some strong gorgonzola and fresh sage. The baked tofu is a take-it-or-leave-it item - I just thought it needed a protein boost.

Information

Servings: 6
Time: About 1 hour total; 20 minutes active
Price: About $10.75 total; $1.80 per serving
Nutrition (per serving):
Calories: 375.6
Protein: 13.6g
Fat: 22.3g
Saturated fat: 5.2g
Carbohydrates: 34.6g
Fiber: 4g
Sodium: 527.9mg
Cholesterol: 10.6mg
High In:
Good Source:
Low In:

Ingredients

  • 4 cups water
  • 1 cup cornmeal
  • 2 Tbsp fresh sage, minced
  • 1/2 tsp salt and cayenne pepper, each
  • 3 oz gorgonzola cheese, divided
  • 1 Tbsp EVOO
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 3 cups winter squash, cubed
  • 6 oz baked tofu, cubed
  • 1 cup walnuts, toasted and chopped

Preparation

  1. Bring water to a boil in a medium-sized pot over medium heat. Add cornmeal slowly, whisking constantly to avoid lumps. Once cornmeal in incorporated, add sage, salt and cayenne. Mix well. Add 2 oz gorgonzola, crumbling it over the pot. Whisk to incorporate. Cook for another 10 minutes, stirring occasionally. Remove from heat.
  2. Spray an 8" square pan with cooking spray. Pour polenta in and smooth out. Put it the fridge to cool for 30-45 minutes.
  3. Meanwhile, heat EVOO in a large skillet over medium heat. Add onion, garlic and squash. Cook, stirring occasionally for 3-4 minutes. Cover and cook 10 minutes until squash has started to soften. Add tofu and heat for 2-3 minutes. Set aside.
  4. Heat grill, grill pan or large skillet over medium-high heat and spray with cooking spray. Cut polenta into 6 equal squares. Grill polenta 3-4 minutes on each side until browned/blackened.
  5. To serve, place grilled polenta on a dish and top with squash, tofu mixture. Crumble some remaining gorgonzola cheese and toasted walnuts on top and enjoy!

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