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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Nice change to meat and potatoes, and very filling dish. Ingredients:
1 “tube” polenta, any flavor |
2 portobello caps, 1/4” slices |
1/4 cup red onion, chopped |
8 asparagus strips, 1” pieces |
1/2 bell pepper, any kind, diced |
1 package tempeh, diced |
your favorite spices |
gravy |
Directions:
1. There are 2 different ways with this. You can
2. A) slice polenta into 1/4” circles and make two layers or
3. B) press polenta into the bottom of the pan for 1 layer (works best with larger pans.
4. Lightly oil the pan and place 1/2 the polenta disks or mash down polenta to cover bottom
5. In a skillet, combine onion, tempeh, and bit of oil, and any seasoning you’d like
6. Sauté for 7 minutes
7. Take Portobello slices and make one layer over polenta cover with the tempeh onion mixture
8. Cover with another layer of polenta (skip if using other method)
9. Cover with remaining mushrooms, and tempeh onion mix
10. Bake at 374 for 35-45 minutes.
11. Serve with gravy on top
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