Tempeh stewed in tomato with soft polenta and rosemary

Ingredients

For 1 serving

• Tempeh150 g
• Tomato passata200 g
• Polenta (cornmeal)40 g
• Carrots50 g
• Extra virgin olive oil1 teaspoon
• Rosemary2 g
• Fresh sage2 g
• Saltto taste
• Black pepperto taste

Contains: soy

Method

1. Cut the tempeh into roughly 2 cm cubes and blanch them in boiling water for 5 minutes to remove the bitter edge; drain. Peel the carrot and chop it finely.
2. Heat the oil in a saucepan over medium heat, add the carrot and the chopped rosemary and sage and sweat for 3 minutes, until the carrot softens; add the tempeh and brown it for 4 minutes, until coloured.
3. Pour in the tomato passata with half a glass of water, salt, cover and cook over low heat for 20 minutes, stirring now and then, until the sauce is thick and the tempeh well flavoured.
4. Meanwhile bring the water for the polenta (about four times its weight) to the boil in a small pan with a pinch of salt; whisk in the polenta in a thin stream and cook over low heat for 8–10 minutes, until creamy and pulling away from the sides.
5. Spoon the soft polenta onto the plate, top with the stewed tempeh and its sauce and finish with a grind of black pepper.