Saturday, July 12, 2014

Creamy Coconut Milk Polenta With Red Roasted Peppers And Baked Lemon-Coriander Tempeh

Polenta is becoming my new fave. Perfect paired with crisp lemon-coriander tempeh.
The week has been quite marvelous here in Dayton. Weather has been perfect. Hung out with old friends. Got to see incredible art- even went to a Christopher Ries lecture at the Dayton Art Institute. It prelude an exclusive preview of "Celebrate Glass" exhibit- which officially opens today. I highly recommend seeing the show. Features Littleton- father of glassblowing, Chihuly (whose piece had a "role" in Frasier heehee!), Ries amongst others. Although glass isn't a medium of mine, I enjoyed learning about diverse mechanical techniques, discovering Cassandra Blackmore (she breaks glass and creates "paintings" out of them) and viewing ways to view such a demanding practice.
Not to say that running a blog is hard work, but I looked through my drafts (there's only about nine unfinished posts) and came across an old delicious recipe that should have been posted months ago. I despise being behind. We're talking eight months. Eeeeek! That puts procrastination to a whole other level.
I adored the unique components of polenta and tempeh together.
Creamy Coconut Milk Polenta started from a maddening polenta obsession, testing the golden corn meal cylinder block with everything under the sun. One of the best experiments would be adding pretty red roasted peppers/capsicum (Trader Joe's fire roasted jarred version although fresh could be great preference too) and full fat coconut milk. Coriander and lemon provide a wonderful citrus flavored element to crisp exterior tempeh that is perfect accompaniment to polenta.
Everything smells fragrant and inviting. Well suited for two starving individuals, it's the tastes alone that gives memorable satisfaction. I must make again soon!

Creamy Coconut Milk Polenta And Baked Lemon-Coriander Tempeh Ingredients And Preparation

2 tablespoon olive oil
1/2 Trader Joe's polenta cylinder, diced
1/2 cup full fat coconut milk
2 red roasted peppers (used Trader Joe's Fire Red Roasted Peppers)
1 teaspoon salt
1/4 salt black pepper
pinch of paprika

Trader Joe's 3 Grain Tempeh, cut into four
2 tablespoon olive oil
2 teaspoon liquid aminos
1 teaspoon coriander
1 teaspoon lemon juice
1 teaspoon garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 350 degrees and grease a baking sheet.
Mix olive oil, liquid aminos, coriander, lemon juice, garlic, salt, and black pepper. 
Brush marinade onto each side of tempeh.

Seasoned tempeh ready to be baked for 30 minutes. Make sure to slip over at 15 minutes.
Browned and crisp.
In a hot oiled skillet, toss in diced polenta.
Stir in coconut milk.
Add roasted red peppers, salt, black pepper, and paprika. Allow thickening.
Fantastic creamy polenta with red roasted peppers (and a lot of extra black peeper!) join lemon-coriander tempeh on a plate together.
Magnificent fulfilling vegan feast!

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