Thyme tempeh and mushrooms on grilled polenta

Ingredients

For 1 serving

• Tempeh110 g
• Button mushrooms150 g
• Polenta (cornmeal)30 g
• Thyme2 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Tamari1 teaspoon
• Parsleyto taste
• Saltto taste

Contains: soy,

In season: September – November

Method

1. The evening before, bring the water for the polenta to the boil, salt it, pour in the polenta in a thin stream while whisking and cook over low heat for the time on the packet, until very thick; spread it in a dish about 1.5 cm deep and leave it to set in the fridge.
2. In the morning, wipe the mushrooms with a damp cloth and slice them; slice the tempeh thinly; peel and crush the garlic; chop the parsley.
3. Heat the oil in a frying pan over medium heat with the garlic and thyme, add the mushrooms and tempeh and fry for 8 minutes, stirring, until golden and the mushrooms have released their liquid.
4. Pour in the tamari and let it evaporate for 1 minute, until it coats everything; remove the garlic.
5. Meanwhile, slice the polenta and grill it on a very hot griddle for 3 minutes per side, until golden and marked.
6. Serve the polenta with the tempeh and mushrooms and finish with the parsley.