Creamy polenta with tempeh sausage, roast tomato and parsley

Preheat oven to 180 degrees Celsius.

Bring a small pot of water to simmer. Cook the tempeh whole for 3 minutes in the water. Remove and pat dry.

Cut the tomatoes in half, clay on a baking tray.

Sprinkle with a little olive oil, salt, pepper and a little sugar.

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.

Remove the top off the courgette, cut into quarters lengthways then thinly slice.

Break the tempeh into bite-sized pieces.

In a large pan, fry the tempeh in a decent splash of oil for 3  minutes, add the courgette continue cooking tossing regularly, until golden.

Add the garlic and cook for 30 seconds before adding the tempeh glaze.

Remove from the heat.

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

Chop the roast tomatoes into fine pieces.

Add to the tempeh mixture, along with the chopped parsley and bring to a gentle simmer.

Once the water and plant milk have started to simmer, remove the bay leaf. 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 (or plant-based butter).

Taste and add more salt, if needed.

Serve the polenta topped with tempeh and tomato stew.

Serve with a roast tomato on the side and sprinkle with the reserved parsley leaves.