This recipe comes from one of my favourite Czech macro cookbooks from Dagmar Lužná (Makrobiotické nedělní vaření, for those who read Czech :-D). It´s superyummy!! Just make sure that your polenta is not too thin, otherwise it will be a mess (mine kinda was :-D).
First boil polenta (cornmeal) flour with water in a 1:2,5 ratio. When I make it, I pour the polenta flour into cold water with a pinch of salt and then bring it slowly to boil and cook for at least half an hour, on a very low flame and under a heavy lid, no stirring. When the polenta is cooked, pour it into a large shallow baking dish and let cool, preferably in the fridge, once it´s not too hot amymore. The polenta must be stiff.
In the cookbook the next step is cutting up the polenta into cubes and frying them in some oil until crispy. I didn´t want to use too much fat in the salad, so I just made the cubes, brushed them lightly with oil and baked them in the oven on a tray until they got a bit of a crust. Baking the polenta cubes might make them soft again though, so I think next time I will just omit this step altogether – this needs still some experimenting! :-p
I used a bit different veggies than in the original recipe: I had celery root, parsley root, carrot and broccoli stem, which I steamed whole, until half-soft (they must not get mushy!) and then cut them into smaller cubes. I also diced an onion and boiled it for a couple of minutes in a mixture of 1 1/2 tbsp of apple cider vinegar, 1 1/2 tbsp of rice malt, a pinch of salt and enough water to cover the onion. Then I strained the liquid and added the onions into a big bowl where I placed the cut up polenta and vegetables. I mixed everything well with tofu mayo (add as much as you like, I like quite a good amount in “potato salad”!). The dish can be eaten chilled or room temperature depending on your liking and digestive system 😀
I served the salad with water-sauteed cabbage, broccoli and leek.