A heart healthy brunch is the theme for this months The Heart of the Matter Roundup hosted by Joanna's Food, Lucullian Delights and The Accidental Scientist.  My favorite brunch foods are fresh fruits, granola, soy yogurt, oat meal, muffins and scones but wanted to concoct something special and savory for this event.  After making a few "virtual" recipes in my mind I came up with the concept for this polenta, tofu and veggie bake. 

Polenta gets the starring role, but because it's so dense I decided to lighten the texture by combining it with silken* tofu. 

For those of you saying "yuck, tofu", I assure you would never even know it was there.  Tofu has no flavor, which is one of the reasons it's so versatile. 

Some lightly sauteed vegetables and fresh herbs were stirred into the polenta/tofu mixture before being baked in the oven.  The result was excellent, I was very pleased with the nicely firm yet creamy texture and the wonderful flavors imparted by the veggies and herbs.  Best of all this is a very heart healthy and low-calorie dish, ideal for your next brunch.

*  I purchase Moir-Nu silken tofu in the box for the sole purpose of blending it and using it as egg substitutes, cream substitute and yogurt substitute.  The silken is also great for making low-calorie pies like chocolate, peanut butter and pumpkin pie - no cholesterol and very few calories.  For recipes requiring baked, grilled or stir-fried tofu I use fresh, extra-firm, tofu found in the refrigerator section.

I'm impatient and didn't allow the dish to set a few minutes before cutting my first piece.

My second piece, which I ate about 20 minutes later, held its shape nicely.

Polenta, Tofu & Veggie Bake

1 cup polenta

3 cups vegetable broth

½ tsp salt

1 12.3-oz box Silken, firm, lite tofu, blended

Filling

1 T. olive oil

1 large onion, chopped

2 cloves garlic, minced

2 heaping cups chopped broccoli

1 large bell pepper, chopped

¼ cup fresh basil, chopped

2 tsp fresh thyme leaves, chopped

kosher salt

freshly ground black pepper

Preheat your oven to 375 degrees.

Oil a 9" deep dish glass pie pan.

Make the polenta (Note: I use Bob's Red Mill brand which calls for 3 cups water/broth to 1 cup polenta.  Read your package label as the directions can vary by brand).)

Bring the vegetable broth to a boil in a medium sauce pan. Add the salt and gradually pour in the polenta stirring well so it doesn’t get clumpy. Reduce heat to LOWEST simmer, cover and let polenta cook for 15 - 20 minutes stirring occasionally. Be careful, polenta “spits” so use a long handled spoon to stir the hot polenta. You want to be certain that it cooks long and slowly for best results. The lower the heat and the longer the cooking process the better the polenta.

When the water is all absorbed and polenta is tender and thick, remove from heat and stir in the blended tofu; set aside.

While polenta is cooking make the filling;

Heat a large saute pan over low heat, when hot add the olive oil then the onion. Saute over medium heat for a few minutes until the onion begins to brown. Add in the garlic, broccoli and bell pepper, season with salt and saute for just a minute or two, just to take the raw edge off the vegetables. Remove from heat and stir in the fresh herbs.

Combine the filling ingredients with the polenta/tofu mixture and fold together. Adjust seasoning and pour the mixture into the prepared pie pan.

Bake in a 375 degree oven for about 40 minutes, or until just beginning to brown around the edges.  Place on a trivet and allow to rest a few minutes before cutting.

This whole dish contains only 955 calories.  Divided by 6 that would be just 160 calories a serving or, if your appetite is like mine, 4 servings would be 240 calories.  Can't beat that for a nice, warm, healthy meal.