Creamy polenta with tempeh sausage, roast tomato and parsley

Cook time: 30 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Tempeh
Couple
1 pack
Family
2 packs
Tomatoes
Couple
3
Family
5
Water^
Couple
3 Cups
Family
4 1/2 Cups
Plant milk^
Couple
1 Cup
Family
1 1/2 Cups
Polenta spice
Couple
1 packet
Family
1 packet
Polenta
Couple
1 packet
Family
1 packet
Garlic
Couple
2 cloves
Family
4 cloves
Tempeh glaze
Couple
1 pottle
Family
1 pottle
Parsley
Couple
All
Family
All

This is a Spanish inspired dish, featuring smoky tempeh and soft, creamy polenta.

Cooking the tempeh first helps it crisp up later in the pan.

^denotes staple item, not supplied by Green Dinner Table.

 

Instructions

1

Preheat oven to 180 degrees Celsius.

Bring a small pot of water to simmer. Cook the tempeh whole for 5 minutes. Remove and pat dry.

2

Cut the tomatoes in half. Sprinkle with a little salt, pepper and a little sugar, then drizzle with olive oil. Roast for 15 minutes.

Place water, plant milk and polenta spice on medium-low heat in a medium pot, then whisk together.

Mince the garlic.

3

Break the tempeh into bite-sized pieces. In a large pan, fry the tempeh in a decent splash of oil for 3 to 5 minutes, tossing regularly, until golden. Add the garlic and cook for 30 seconds before adding the tempeh glaze.

Remove from the heat.

4

Remove the parsley from the stalk and keep a few leaves aside for garnish, then finely chop the rest.

Chop two thirds of the roast tomatoes into rough chunks (keep one half of the tomato per person to serve later), and add to the tempeh mixture, along with the chopped parsley.

Return the pan to the heat and warm through.

5

Once the water and plant milk have started to simmer, get a whisk ready and in an even stream, pour in the polenta, whisking constantly. Cook for 90 seconds, whisking constantly. Remove from the heat, add salt and a big splash of olive oil.

Taste and add more salt, if needed.

6

Serve the polenta topped with tempeh sausage, tomato sauce and a roast tomato on the side.

Sprinkle with the reserved parsley leaves.



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