Braised Tempeh and Brussels Sprouts with Rosemary Polenta

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
olive oil
lemon juice
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.


3 Comments on “Braised Tempeh and Brussels Sprouts with Rosemary Polenta”

  1. Em says:

    This sounds fantastic! Is there something else that could be used in place of the tempeh (aside from tofu)? We can’t get tempeh here and my spouse won’t touch tofu with a ten-foot pole.

    • P says:

      Well, you could certainly go with seitan (which, if it’s not available in your local grocery stores, you can make straight from wheat flour – though that’s a bit of a project). Otherwise, I could see great northern beans working well, though you’d probably want to be extra careful to make sure they don’t get too soft.

      You could also just leave the protein out of this recipe and it would turn out just fine.

  2. Ms. Joy says:

    This looks fantastic! I really like the heat you added with the sprinkle of crushed red pepper. I remember the first time I made polenta, I was really surprised at how fast it came together. I must have been thinking of risotto, it totally threw off my timing for the rest of the meal!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s