Root Soup With Polenta

Instructions

1. FOR THE SOUP:
2. 1. Heat oil in a large skillet over medium-high heat.
3. 2. Cut all of the vegetables into small pieces, place in a large skillet and saute them slowly - about 12 minutes.
4. 3. Add hot water (broth if preferred) and salt to taste and cook another 12 minutes.
5. 4. Transfer the mixture to a food processor, add tofu and process 'til smooth
6. 5. Add more water or broth as needed to get to your desired soup consistency.
7. Makes 4-5 cups.
8. FOR THE WHITE POLENTA:
9. 1. In a large pot, mix the water and salt.
10. 2. Slowly add the cornmeal, stirring rapidly*.
11. 3. Bring to a boil then turn heat to medium-low and cook, stirring occasionally, until thickened (about 20 minutes).
12. 4. Remove from the heat and stir in the cheese.
13. 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.
14. 6. Use a cookie cutter to cut out hearts.
15. These may be served warm as is, or fried in butter (Polenta Brustula), but the color won't stay as white.
16. * Note: Adding the corn meal before heating the water (the traditional method) helps to prevent lumps from forming.
17. 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'.
18. 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!
19. 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 .