Tempeh Sausage Quinoa Polenta Bake

Ingredients

• Olive oil spray
• 8 ounces tempeh sausage or sausage of choice
• 1 onion, chopped fine
• 1 jalapeno, seeded and chopped
• 3 cloves garlic, minced
• 24 ounces marinara
• 6 cups spinach, chopped
• 3 cloves garlic, minced
• 1 teaspoon fresh rosemary, minced
• ¼ cup Greek yogurt OR vegan sour cream
• ¼ cup milk of choice
• ¼ cup dry white wine or vegetable broth
• 1 teaspoon sea salt
• 4 ½ cups vegetable broth
• 2/3 cup water
• 2 teaspoons Italian seasoning
• 1 ¼ cups polenta
• 1 ½ cups cooked quinoa
• 8 ounces smoked provolone , grated or Daiya Shreds

Instructions

1. Heat a large skillet to medium and spray with olive oil. Add sausage, onion, jalapeno and pepper and cook for 8 to 10 minutes or until sausage is browned. If using meat based sausage, drain off fat. Stir in marinara and bring to a boil. Reduce heat and simmer for 15 minutes.
2. Spray a separate skillet with olive oil and add spinach, garlic and rosemary. Cook until spinach is wilted.
3. In a small bowl whisk together Greek yogurt, milk, wine and salt. Add to spinach and cook for 10 minutes, until mixture is thickened.
4. In a large saucepan bring broth, water and Italian seasoning to a bowl. Slowly add cornmeal, whisking constantly. Add quinoa and stir well. Return to boiling and reduce heat to low. Cook for 8 minutes, stirring occasionally.
5. Spray a 3 quart dish with olive oil. Spread ½ of the sausage mixture on the bottom. Spread half of the quinoa polenta mixture over the sausage, working quickly to avoid the mixture becoming overly thick. Top with spinach and half of the cheese. Spread remaining quinoa polenta mixture and top with sausage mixture. Sprinkle with cheese.
6. Bake for 45 minutes. Allow to stand 10 minutes prior to serving.
7. Alternatively, allow to cool completely and cover with plastic wrap and then foil. Freeze for one month. To serve, thaw overnight in the refrigerator. Remove plastic wrap and recover with foil Bake for 1 hour. Remove foil and bake for 30 more minutes. Allow to stand 10 minutes prior to serving.

Notes

Servings 12, Calories 362, Fat 10.6g, Carbohydrates 48.1g, Protein 17.6g, Cholesterol 14mg, Sodium 1188mg, Fiber 3.5g, Sugars 19.5g

Prep Time: 30 minutes

Cook Time: 90 minutes

Total Time: 2 hours

Yield: 12 servings

Calories per serving: 362

Fat per serving: 10.6