Pro Polenta Bowl

Stir-frying is Julie Patterson’s cooking method of choice because it’s fast and healthy. She makes this several times a week, using whatever seasonal vegetables she has on hand.
Photography By Shell B Royster | August 23, 2015


Place water and salt in a pot and bring to a boil. Reduce heat to medium-low. Add cornmeal, stirring with a wooden spoon until the polenta forms a paste. Cover the pot and cook for 30 minutes, stirring every 5 minutes. Stir in Italian Blend spices after the polenta is cooked.

Heat sauté pan on medium-high. Add oil, and pan-fry tofu until slightly browned (about 6 minutes on 1 side, 4 on the other). Remove tofu. Add zucchini and mushrooms to skillet along with salt and pepper to taste. Cook, stirring occasionally until softened (about 5 minutes) and remove from heat. Place polenta in a bowl, top with tofu, zucchini and mushrooms. Optional: drizzle finished bowl with a flavored olive oil.


  • 3 cups water
  • ½ teaspoon salt
  • 1 cup cornmeal
  • 2 teaspoons Italian Blend spices
  • 2 tablespoons oil
  • 1 pound Italian herb tofu (or substitute meat of choice), cubed
  • 2 medium zucchinis, sliced into ⅛-inch half circles
  • 1 (8-ounce) package sliced mushrooms
  • Salt and black pepper to taste
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