Root Soup with Polenta

FOR THE SOUP:

1. Heat oil in a large skillet over medium-high heat.
2. Cut all of the vegetables into small pieces, place in a large skillet and saute them slowly – about 12 minutes.
3. Add hot water (broth if preferred) and salt to taste and cook another 12 minutes.
4. Transfer the mixture to a food processor, add tofu and process ’til smooth
5. Add more water or broth as needed to get to your desired soup consistency.

Makes 4-5 cups.

FOR THE WHITE POLENTA:

1. In a large pot, mix the water and salt.
2. Slowly add the cornmeal, stirring rapidly*.
3. Bring to a boil then turn heat to medium-low and cook, stirring occasionally, until thickened (about 20 minutes).
4. Remove from the heat and stir in the cheese.
5. Pour onto a platter or a large flat plan to a depth of about 1/3 inch and allow to cool for 30 minutes.
6. Use a cookie cutter to cut out hearts.

These may be served warm as is, or fried in butter (Polenta Brustula), but the color won’t stay as white.

* Note: Adding the corn meal before heating the water (the traditional method) helps to prevent lumps from forming.

Note 2: I forgot to mention that the pink hearts were made by cooking the polenta in the water I used to cook beets. Also, a really lovely red comes from adding the tofu to tomato soup; I call that one ‘Tomato Bisque’.

Note 3: It would be good to warn you about invasive coloring of the beets; it gets on everything, the floor, the tablecloth, hands, even on the white hearts. Be careful!

Note 4: I usually put another root in the soup: ginger root – just a few small slices, and a piece of lemon peel, though it’s not a root .