1 cup cherry tomatoes, halved (we used heirloom cherry tomatoes, but you don’t have to)
1 red bell pepper, chopped into bite sized pieces
1 cup raw baby spinach leaves
5 large fresh basil leaves, cut small
In a large bowl, toss all the ingredients for the tempeh sausage. Cover and let marinate while you make your polenta.
In a Dutch oven or another large pot, bring 4 cups of water, olive oil and salt to a boil. Gradually add your corn meal 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 corn meal is added, whisk in your pepper and nutritional yeast. Then move to stirring your polenta with a wooden spoon, be sure to scrap 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.
Once your polenta is soft but firm – you’ll know what I mean, 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, liquid amino acids 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!
Serve your tempeh sausage & heirloom tomatoes over your polenta – being sure to get some of the thin “sauce” on the bottom of the skillet.
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