Tempeh with sautéed mushrooms and polenta

Ingredients

For 1 serving

• Tempeh120 g
• Button mushrooms200 g
• Corn flour45 g
• Garlic1 clove
• Parsley5 g
• Thyme1 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: September – November

Method

1. In a small heavy-based pan bring water weighing about five times the cornmeal to the boil, salt it and pour in the cornmeal in a steady stream, whisking, so no lumps form.
2. Turn the heat to minimum and cook the polenta for 30 minutes, stirring often with a wooden spoon, until soft and pulling away from the sides; add a splash of hot water if it gets too thick.
3. Meanwhile cut the tempeh into cubes of about 1.5 cm; clean the mushrooms with a damp cloth, trim the earthy end of the stalks and slice them; crush the garlic clove; chop the parsley.
4. For the last 15 minutes of the polenta, heat half the oil in a frying pan over medium heat and fry the tempeh for 5 minutes, turning, until golden; set aside.
5. In the same pan heat the remaining oil with the garlic and thyme and sauté the mushrooms over medium-high heat for 6 minutes, until golden and their water has evaporated; season with salt, remove the garlic and add the tempeh.
6. Spoon the polenta onto the plate, top with the mushrooms and tempeh and finish with parsley and black pepper.