Category Archives: mediterranean

Mediterranean Stew over Broiled Polenta


I’m trying to eat less and less “GF” grains. By that I mean that I am trying to cut down on fake bread, muffins, bagels, cakes, cupcakes, etc. that are GF versions of the real thing. I feel much better and I’ve got a much happier tummy. But already being vegetarian means that leaves even a smaller list of options. But I’ve decided that I’m going to cook more chickpeas, tofu and such, and spend more time exploring veggies.

My first attempt was to make something I had made before, just add a few more ingredients. This Mediterranean stew has tofu, sweet potatoes, chickpeas, tomatoes and onions. A little of everything really, and so yummy. Add just the right spices, and serve over broiled polenta and you’ve got yourself a very tasty and satisfying meal. I know I did, and Older Daughter scarfed it down in just a few seconds flat.

Mediterranean Stew over Broiled Polenta

One sweet onion, chopped
One can of chickpeas
Two cans of diced tomatoes (organic, GF of course)
One sweet potato, diced
One cup firm tofu, drained, pressed and diced
cinnamon
cumin
parsley
salt
pepper
cayenne pepper

In a very large saute pan, saute the onion over medium heat for about five minutes.

Add tomatoes and chickpeas and cook for a few minutes to bring it up to a simmer.

Add sweet potato, cover and simmer for about 20 minutes, or until potato is tender.

Add tofu, salt, pepper, about 1/2 tsp of cinnamon, 1/2 tsp cumin, 1/4 tsp dried parsely and 1/2 to 1 tsp cayenne pepper, according to your tastes. Add salt and pepper to taste.

Cover and turn off heat. Let mixture sit for about 5 minutes to warm tofu while polenta broils.

Slice polenta into 1/2 inch discs (I used Trader Joe’s or Safeway’s polenta with sun dried tomatoes). Turn broiler on high, put one small dot of olive oil on each disc and spread it around. This ensures the polenta won’t burn under the broiler.

Place polenta under the broiler for about five minutes. I’ve got mine on the middle rack, not too close. Watch carefully, mine don’t get brown, just sizzling.

Serve stew over polenta slices. I add a dash of cayenne on top for a kick, but that’s up to you. Older Daughter likes a big, big dash of cayenne. To each his own. You can also serve this over rice, in a more traditional way. I’ve got leftovers and I’m out of polenta, so it looks like it might go over rice for lunch tomorrow. Even on it’s own, it’s great.

Enjoy!

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Filed under gluten free, mediterranean, polenta, tofu, vegetarian