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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
- 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.
- Spray an 8" square pan with cooking spray. Pour polenta in and smooth out. Put it the fridge to cool for 30-45 minutes.
- 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.
- 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.
- 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!
