Tempeh-Mushroom Polenta Casserole with Tomato-Feta Sauce

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* Exported from MasterCook *

 

Tempeh-Mushroom Polenta Casserole with Tomato-Feta Sauce

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

4 ounces mushrooms -- chopped

4 ounces poached tempeh -- chopped

1 1/2 tablespoons fresh lemon juice

4 1/4 cups vegetable stock

1/4 cup cream or milk

1 1/4 teaspoons salt

1/8 teaspoon freshly ground black pepper

2 tablespoons grated Pecorino Romano cheese

1 1/3 cups yellow cornmeal

1 cup minced shallots

1/4 cup tightly packed fresh basil leaves -- chopped

2 large garlic cloves -- minced

1/8 teaspoon dried thyme

1 bay leaf

2 cups canned Italian tomatoes -- drained and chopped

1/2 cup dry white wine

2 cups vegetable stock -- boiled and reduced to 2/3 cup

1/8 teaspoon cayenne

4 ounces feta cheese -- crumbled

Salt and freshly ground black pepper

 

Preheat oven to 275 degrees. Heat 1 tablespoon of the olive oil in a large

skillet over medium-high heat. Add mushrooms and tempeh and saute for 2 to 4

minutes, or until tempeh is golden brown. Sprinkle with lemon juice. Add 1/4 cup

of the stock and the cream and boil 30 seconds. Using slotted spoon, transfer

tempeh and mushroom mixture to a bowl. Boil liquid until thick, then pour over

mixture in bowl. Season with 1/4 teaspoon salt and the pepper. Stir in cheese

and set aside.

 

Lightly oil a large baking dish. Bring remaining 4 cups stock and 1 teaspoon

salt to boil in a large saucepan. Gradually whisk in cornmeal in a thin stream.

Continue whisking until mixture comes to boil. Reduce heat to medium and stir

slowly with a wooden spoon until very thick, about 30 minutes (if too thick to

stir, add 1/4 cup more stock). Stir in tempeh-mushroom mixture; then spread

polenta evenly in prepared dish and keep warm in oven.

 

Heat remaining 1 tablespoon olive oil in a medium saucepan over medium-low heat.

Add shallots, basil, garlic, thyme, and bay leaf. Cover and cook until shallots

are soft, stirring occasionally, about 5 minutes. Uncover, increase heat to

high, add tomatoes, and stir until all liquid evaporates, about 2 minutes. Add

wine and cook until almost evaporated, about 10 minutes. Stir in reduced stock

and cayenne and simmer uncovered until liquid reduces by half. Add feta and

season with salt and pepper. To serve, cut hot polenta into squares or wedges

and top with sauce.

 

6 SERVINGS

 

Calories 350 * Protein 12.95 gm * Fat 11.58 gm * Percentage of calories from fat

30% * Cholesterol 19.03 mg * Dietary fiber 4.842 gm * Sodium 1118 mg * Calcium

210.8 mg

 

Source:

" 366 Healthful Ways to Cook Tofu and other Meat Alternatives "

Copyright:

" 1996 Robin Robertson "

 

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Per Serving (excluding unknown items): 411 Calories; 13g Fat (29.4% calories

from fat); 13g Protein; 58g Carbohydrate; 6g Dietary Fiber; 19mg Cholesterol;

2355mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0

Fruit; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0