If you follow me on instagram, then you know that I had polenta twice last week. Well I’ve made some more this evening. The meal above is one of my staple “recipe” if you can call it that as it takes me 15min from start to sitting to eat. OK, I’ve lied, this takes 16min watch in hand.
As I mentioned in my mini rant a couple of weeks ago, the main reason I do not post more recipes on Peachylau is because I do not take very high quality pictures but more importantly, I do not ever measure ingredients or spices when I cook. Yet I cook all of my meals. Absolutely nothing fancy. Everything is always ready in 30 min or less in order to suit my busy schedule. Perhaps people need more “no recipe” in order to eat homemade food? Realise that it is easy and adaptable to their own taste?
For a very long time, I was scared of cooking polenta while it is actually so so easy. Three tips 1) for creamy polenta, you need to keep a 1:4 polenta to water ratio, 2) keep stirring it as it makes lava style bubbles that can potentially burn you, 3) add some coconut oil to your polenta for a great flavour and texture.
As you can see from the picture below, I mainly eat organic food. The easiest way for me to afford this on a student budget is by mainly eating vegetarian food. I am very grateful to Vita Coco for supplying me with some more organic coconut oil that is in line with my food choices and adds great taste to my cooking (and is amazing for my skin and hair, more on that soon).
15 min easy creamy polenta and tofu stir fry
- 1/2 cup of polenta
- 2 cups water
- 1 large tsp coconut oil
- 1 tsp of swiss vegetable bouillon
- 250g tofu
- 1/2 pack (100g) spinach
- 1/3 pack (66g) kale
- 1/2 pack (125g) mushroom
- 1 shallot or 1/2 onion
- 1 garlic clove or garlic powder
- 1 tbsp coconut oil
- 1. Boil some water in the kettle
- 2. Add 1 tbsp of coconut oil in a large heated pan
- 3. Add diced shallot/onion to the pan
- 4. Add diced tofu
- 5. Wash mushrooms, slice and add to the pan
- 6. Wash the spinach/kale and let to drain
- 7. Put the polenta to the sauce and add the water
- 8. Add 1 tsp of coconut oil and 1 tsp of vegetable bouillon to the polenta
- 9. Add the spinach/kale to the stir tofu
- 10. Make sure to regularly stir the polenta
- 11. Add soya sauce, garlic powder and pepper to the tofu and polenta to taste.
- 12. After 3-5min, the polenta should be ready to serve.
Do you eat meat-free on Mondays?
Do you prefer organic food?