Polenta with Tempeh Ragout

Sustenance

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


Creamy Polenta:

  • 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

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

  • 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.

  • 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.

  • 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.

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