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.
After being able to eat leftovers from Thanksgiving for a while, we realized we had to get something else in our stomachs! Realizing that we usually use cabbage in its raw form, I went searching for something different and the NYT’s Recipes for Health series provided a variety of recipes for cooked cabbage. We made the Andalusian Cabbage Stew and added some peas (frozen, hidden in the freezer) and some cooked Roman beans. The addition of paprika to the cabbage was great and since we didn’t have sherry vinegar, I combined Port with some regular vinegar and hoped for the best – it worked out just fine.