Polenta with tempeh, mushroom and rosemary ragù

Ingredients

For 1 serving

• Polenta (cornmeal)40 g
• Tempeh150 g
• Cremini mushrooms150 g
• Tomato passata120 g
• Onion40 g
• Rosemary2 g
• Red wine30 ml
• Extra virgin olive oil6 g
• Saltto taste
• Black pepperto taste

Contains: soy, sulphites,

In season: October – March

Method

1. Bring the water for the polenta (about six times its weight) to the boil in a heavy pan and salt it; pour in the polenta in a thin stream, whisking, and cook for 30 minutes over a low heat, stirring often with a wooden spoon, until soft and coming away from the sides. If it gets too thick, add a splash of hot water.
2. Meanwhile peel and chop the onion; wipe the chestnut mushrooms with a damp cloth and slice them; crumble the tempeh with your fingers.
3. In a frying pan heat the oil over a medium heat with the onion and rosemary sprig for 3 minutes, until the onion softens; add the tempeh and mushrooms and fry for 6–7 minutes over a medium-high heat, until golden.
4. Deglaze with the red wine until the smell of alcohol has gone, then add the passata and a pinch of salt and simmer for 15 minutes over a low heat, until the ragù is thick. Remove the rosemary and season with pepper.
5. Spoon the soft polenta onto the plate and top with the ragù.