2 tablespoons + 2 tablespoons olive oil
1 (17-ounce) tube polenta, sliced into 1/2-inch rounds (Marjon's Basil & Garlic is delish and VEGAN!!!)
1 (8-ounce) package tempeh, diced (I LOVE Lightlife's organic three-grain!)
3 cloves garlic, crushed/minced, or more to taste (I love garlic)
1 (10-ounce) package frozen spinach, thawed and drained
3/4 cup vegetable stock
2 teaspoons dried Italian seasoning, or to taste
1/2 teaspoon seasoning salt (I use Vegesal)
1/4 teaspoon crushed red pepper
1/3 to 1/2 cup vegan dry white wine
This was really easy and yummy when I didn't feel like having leftovers again tonight!
1. Heat two frying pans with 2 tablespoons oil each over medium heat. Place polenta slices in one pan (it's almost impossible to ruin, but while you tend to the sauce).
2. In the other pan, place the tempeh and brown lightly on all sides. Add garlic. Sauté until fragrant, about 30 seconds or so. Add spinach, vegetable stock, Italian seasoning, seasoning salt, and crushed red pepper. Bring to a boil. By now, you could probably turn the polenta in the other pan.
3. Reduce heat on spinach mixture and simmer until the liquid is reduced by about a third. Add the wine, and return to a boil. Simmer at medium-high heat until liquid reduces to a third again. Check for done-ness on the polenta. If it's brightish yellow and possibly lightly browned, it's done.
4. Divide the polenta slices among 2 or 3 plates (depending on how hungry you are) and divide the spinach mixture atop the polenta. Serve with plenty of vegan parmesan!!!!
Variation:If you feel like it, you could add some diced sun dried tomatoes (packed in oil) with the spinach part. And even use fresh spinach if you have time (I guess 2 10-oz bags would do). Some toasted pine nuts on top when serving would be dreamy. I might make it again and do all these things. Tonight with the holidays coming I just didn't have patience for presentation.