Braised Tempeh and Brussels Sprouts with Rosemary PolentaPosted: February 15, 2011
Despite the somewhat fancy-sounding name, this was a very easy dinner to put together. The tempeh and veggies could be left alone in the oven for most of the cooking time and the polenta took all of 5 minutes at the end.
Braised Tempeh and Brussels Sprouts with Rosemary Polenta
10-15 brussels sprouts, trimmed and halved
1 block tempeh, cubed
1 large onion, coarsely chopped
1 cup yellow corn meal
1/2 cup veggie broth
crushed red pepper
salt and pepper
1. Preheat the oven to 350
2. Put the sprouts, onion, and tempeh in an oven-safe dish with a cover. Pour the broth over the mixture and then season with salt, pepper, and lemon juice. Cover and cook for 15 minutes. Uncover, stir, and cook uncovered for another 5 to 10 minutes, ensuring that the sprouts are tender, but not mushy.
3. While the sprouts, etc. are finishing, cook the polenta, seasoning it with salt, pepper, and rosemary.
4. Serve it all together with a sprinkle of crushed red pepper on top.