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 of ricotta cheese. Using freshly grated nutmeg is always a treat. I keep a few whole nutmegs in a jar and simply run one across a Microplane grater. Save the rest of the nut in a jar so it will be fresh and aromatic the next time you want it. A whole nutmeg can last a year or longer. 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 sit for a few minutes with the lid off before serving to allow the polenta to absorb any extra liquid.

　　

Ingredients

serves 2

　　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

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

　　

Step 3

Pour the polenta and the liquid into the pot and stir to spread the polenta evenly.

　　

Step 4

In a medium mixing bowl, crumble the tofu into chunks (it should resemble ricotta cheese) and stir together with the cheeses. Add the garlic, basil, capers, and olives and mix lightly. If using fresh spinach, fold it into the mixture. 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. Then spoon half of the tofu mixture into the pot.

　　

Step 5

Scatter the mushrooms and top with the rest of the tofu mixture. Sprinkle with nutmeg.

　　

Step 6

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

nutrition information

Step 7

Calories: 698

　　

Step 8

Protein: 24g

　　

Step 9

Carbohydrates: 51g

　　

Step 10

Fat: 44g

　　

Step 11

Cholesterol: 57mg

　　

Step 12

Sodium: 3093mg

　　

Step 13

Fiber: 1g

　　Glorious One-Pot Meals