A  delicious vegan, gluten-free polenta dish with tofu and peanuts. A meal complete in itself. You can try your variations with any vegetables and nuts of your preference.

Prep Time

10 minutes

Cooking Time

20 minutes

Yields

4 Servings

Ingredients

• ½ cup (80 gms) polenta or coarse corn meal
• 1 ¾ cups (400 ml) water
• ¾ cup (200 ml) full fat coconut milk
• 1 block of extra firm tofu (about 350 gm – 12 oz.), diced into cubes and roasted. The tofu can be lightly flavored with cayenne pepper or any other spices when roasting, as per your preference.
• 4 fresh lime wedges
• ½ cup roasted peanuts
• ½ cup frozen sweet corn kernels
• 1 inch of fresh ginger, finely chopped
• 1 green chili, finely chopped
• 1 small bunch of fresh coriander leaves, finely chopped
• 3 tbsp avocado oil or coconut cooking oil
• 2 tbsp fresh lime juice
• 2 or 3 whole cloves
• 1 tsp cumin seeds
• 1 tsp sea salt
• ½ tsp black mustard seeds
• ½ tsp ground cinnamon powder
• ¼ tsp turmeric powder

Directions

1. Heat one tsp oil in a skillet over medium heat. Add mustard seeds, cinnamon, cumin seeds, half tsp salt and half chili. Sauté for about a minute until seeds start popping.
2. Add peanuts, sweet corn kernels. Sauté for about four to six minutes. Once done, remove from heat, discard the cloves, add lime juice and set aside.
3. Take half of the above mixture, and blitz in a food processor to a coarse texture and keep aside
4. Heat two tsp oil in a saucepan over medium heat. Add ginger, half tsp salt, half chili and turmeric. Sauté for about a minute until the ginger is done. Add in the water and the coconut milk and cook to a boil.
5. Once boiling, reduce the heat and slowly start adding in the polenta, constantly whisking to avoid lumps forming. Whisk until a thick porridge consistency is attained. Add in the blitzed coarse textured mixture and cook for about two minutes. When cooking keep stirring to form a thick consistency.
6. Pour the porridge into the 4 serving bowls. Place the balance of the sautéed mixer and the tofu on the porridge. Garnish with coriander and serve with the lime wedge.

Notes