Maize Tofu
10 min
For 4 servings
- 1 tspsalt
- 150 gPolenta
- 400 mlwater
- 2 tspalmond butter
- 3 tbspoil for greasing
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Directions
For the maize tofu, bring 400 ml salt water to the boil. Stir in the polenta with the bamix® whisk, reduce the heat and cook for about 10 minutes to form a thick paste. Stir the mixture constantly with a wooden spoon to prevent lumps from forming and the mixture from burning. Then stir in the almond butter and remove from the heat.
Brush a small baking dish or freezer container (about 20 x 20 cm) with oil. Pour in the polenta mixture and smooth it out. Leave to cool, then cover and chill for at least 60 minutes.
