Dan and Annie Shannon
A perfect weekend brunch or a delicious dinner? You decide! Try our Tempeh Sausage & Heirloom Tomatoes over Black Pepper Cheezy Polenta recipe.
Tempeh Sausage:
1 pack tempeh
2 tbsp soy sauce
1 ½ tsp fennel seeds
¼ tsp freshly ground black peppercorns
1 tsp red pepper flakes
1 ½ tsp Italian seasoning
¼ tsp celery seed
½ tsp smoked paprika
Dashes liquid smoke
1 clove garlic-minced
Black Pepper Cheezy Polenta:
950ml water
2 tbsp olive oil
1/4 tsp sea salt
160g cornflour
2 pinches crushed black peppercorns
3 tbsp nutritional yeast
Other Ingredients:
60ml white wine
2 tbsp olive oil
2 tsp soy sauce
1 large red onion, diced small
150g cherry tomatoes, halved (we used heirloom cherry tomatoes, but you don’t have to)
1 red bell pepper, chopped into bite sized pieces
30g raw baby spinach leaves
5 large fresh basil leaves, cut small
A perfect weekend brunch or a delicious dinner? You decide! Try our Tempeh Sausage & Heirloom Tomatoes over Black Pepper Cheezy Polenta recipe.
1. In a large bowl, toss all the ingredients for the tempeh sausage. Cover and let marinate while you make your polenta.
2. In a casserole dish or another large pot, bring your water, olive oil and salt to a boil. Gradually add your cornflour to the boiling water using a whisk to blend it in. Try to break up any clumps you see start to form. Once all your cornflour is added, whisk in your pepper and nutritional yeast. Then move to stirring your polenta with a wooden spoon, be sure to scrape the sides and bottom of the pot while you stir. You’re going to be stirring pretty much continually while your polenta thickens for about 40-45 minutes. Polenta is a needy dish.
3. Once your polenta is soft but firm, put a lid on top . Heat 2 tablespoons of olive oil in your deepest skillet over a medium heat. Once your oil is hot, toss in your tempeh sausage mix, white wine, soy sauce and onions, and cook while mixing with a spatula until your tempeh has slightly crispy edges. Then toss your tomatoes and bell peppers in and let them cook for about 5 minutes, flipping them every once in a while to make sure they’re cooking evenly. Once your peppers are tender, mix in your spinach and basil leaves. Once they’re wilted, you’re done!
5. Serve your tempeh sausage & heirloom tomatoes over your polenta – being sure to get some of the thin “sauce” on the bottom of the skillet.
Love this recipe? Discover even more ways to cook with tempeh.
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