app. 20 minutes
app. 20 dollars
From the Pantry:
1 yellow onion, diced
1 package polenta, cut into large cubes
1 package tempeh, sliced
15 crimini mushrooms, sliced
2 cups spinach
2oz beer - IPA recommended (drink the rest)
2 tablespoons Olive Oil
1 lime squeezed for juice.
In the Mortar grind:
3 cloves Garlic
1 tablespoon Paprika
1 tablespoon Allepo
1 teaspoon whole black pepper
1 teaspoon course sea salt
1 teaspoon dried basil
1/2 teaspoon chili flakes (more if desired)
On the Stove:
1. Saute onions until golden, add spices from mortar, add mushrooms, let flavors combine for 4-5 minutes stirring occasionally.
2. Add tempeh and polenta. Allow to cook another 4-5 minutes, stirring occasionally.
3. Add spinach and beer. Allow the spinach to wilt. Finish with lime juice. Serve in large bowls (with more beer).
