Creamy Polenta with Tempeh Sausage and Tomatoes

Ingredients

• 2 teaspoons vegetable oil
• 1 18-ounce block of tempeh
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon tamari or soy sauce
• 1 tablespoon olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 14.5-ounce can diced tomatoes
• 1/4 cup tomato paste
• 1 tablespoon sugar
• Salt and freshly ground black pepper to taste
• 4 cups water
• 1 teaspoon salt
• 1 cup polenta or medium grind cornmeal
• 1/2 cup soy or almond milk
• 2 tablespoons olive oil or vegan buttery spread
• 1/4 cup nutritional yeast

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