Polenta with Tempeh Ragout

Ingredients:

• 8 oz tempeh, diced small

• 2 small zucchinis, diced small

• 4 ribs celery, diced small

• 4 oz mushrooms, diced small

• 1 onion, diced small

• 4 cloves garlic, minced

• 1 tbsp mustard

• 2 tbsp apple cider vinegar

• 2 tbsp tomato paste

• 2 Tbsp maple syrup

• 1/2 cup water

Spice mix:

• 1 tsp thyme

• 1 tsp smoked paprika

• 1/4 tsp ground coriander

• 1/4 tsp ground cumin

• 1/8 tsp cinnamon

• salt, pepper

Instructions:

1. Heat olive oil in a large pan and sauté tempeh, onions, garlic, celery, zucchini and mushrooms over medium heat, stirring frequently, for about 10 minutes or until the onions start to turn translucent. Add 1-2 tablespoons of water if needed to prevent sticking.

2. Add mustard, vinegar, tomato paste, water, maple syrup, spices and cook for another 5-10 minutes, until the vegetables are tender and the sauce thickens.

Creamy polenta

Ingredients:

• 2-3 cups whole milk or vegetable stock

• 1 cup polenta (coarse cornmeal)

• 1 cup finely grated Parmesan

• 4 Tbsp. unsalted butter

• 1 tsp. kosher salt

Instructions:

Bring milk or stock and 2 cup water to a boil over medium-high heat in a medium saucepan. 

Reduce heat to medium. Whisking constantly, gradually add polenta; bring to a simmer. 

Reduce heat to low, cover pan, and cook, whisking every 10–15 minutes, until thickened and no longer gritty. 

Remove from heat and add Parmesan, butter, and salt. 

Cook, whisking, until butter and cheese are melted and polenta is the consistency of porridge, about 1 minute.

Step 2

Do Ahead: Polenta can be made 3 hours ahead. Store covered at room temperature. Reheat over medium-low, adding milk as needed to loosen.

Serve ragout over warm polenta.  Top with more shredded parmesan if desired