Creamy Polenta with Apples and Swiss Chard
Traditional polenta is made with butter, cream, and lots of cheese. Silken tofu adds creaminess to it without all the saturated fat of the traditional ingredients, while also significantly increasing the protein content. The apples bring sweet and tart flavors to the party and the kale adds just a slight amount of bitterness to create a symphony of tastes in this vegan entrée.
Apples and Chard Ingredients 2 teaspoons vegetable oil
1 granny smith apple; cored, peeled and chopped (about 1 cup)
1 medium red onion, chopped (about ¾ cup)
1 bunch Swiss chard (about 1 pound)
2 cloves garlic, minced
½ teaspoon salt
½ cup apple juice
¼ cup vinegar
1 tablespoon sugar
Polenta 1 (12 oz.) box soft silken tofu
½ teaspoon salt
1 teaspoon onion powder
3 cups water1 cup cornmeal
Instructions In a large saucepan, over medium high heat; add the oil, apples and onion. Cook for 3-5 minutes until lightly browned. Rinse Swiss chard and remove stalks, cut into 1 inch slices. Add remaining ingredients, and bring to a boil, reduce heat to low and simmer for 10 minutes with the lid on or until chard is softened. Remove lid and simmer 5 minutes more until liquid has reduced.Puree tofu until smooth in a food processor. Add tofu, salt, onion powder, and water to a 2 quart saucepan, whisk together. Bring to a boil. Add cornmeal, reduce heat to low, and whisk for 5 minutes or until polenta is very thick.To serve, place a scoop of polenta on each plate and top with apples and kale.
Notes Yield: 4 servings.
Calories: 330, Total fat: 6g, Saturated Fat: .5 g, Cholesterol: 0 mg, Sodium: 780mg, Carbohydrates: 63g, Dietary Fiber: 7g. Sugar: 23g, Protein: 10g