Cheeze, Leek Polenta With Baked Tofu & Greens
Add 1 heaping Tablespoon of vegan butter to pan over medium heat
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Add 2 medium leeks and 2 shallots chopped
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Sauté until translucent
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Add two cloves of garlic minced. Cook 1 minute longer
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Add 1 -2 teaspoons salt, 1/2 teaspoon pepper, thyme, and rosemary. Stir
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Add 2 cups of water bring to a simmer
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Add 1/2 cup medium course cornmeal. Whisk until all lumps are gone, and it starts to thicken
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Add 1 cup frozen peas
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Add the zest of 1/2 a small lemon
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Lower heat to med low add 1 cup cubed Miyoko’s smoke mozzarella. Stir and let cheeze completely melt
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Put in bowl, top with sautéed greens and baked tofu
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