Polenta with Apple-Smoked Tofu, Arugula and Chanterelle Mushrooms
The polenta started with 1 cup of fine cornmeal whisked into 4 cups of boiling water seasoned with 1 tbs. of salt. From there we turned down the heat to low and made it like a risotto, adding an additional 2 cups of water, 1/2 cup at a time here and there (don't sweat the timing, just don't let it scorch the bottom of the pan). Finally, we stirred in 2 tbs. of soy margarine, 1/4 cup of microplaned Smoked Cheddar Sheese, 2 tbs. of nutritional yeast, and 1 tsp. of black pepper. Cook for an additional 3-4 minutes, and check for seasoning.
The chanterelles were pan-fried with olive oil and a splash of tamari at the end of cooking. Then the arugula was wilted in the same pan over medium heat, stirring constantly for 4-5 minutes until most of the water has evaporated.
The tofu was smoked with apple wood for 25 minutes, then pan-fried until golden brown (about 4-5 minutes per-side) and splashed with 1 tbs. of tamari at the end of cooking.