Tempeh Sausage & Heirloom Tomatoes over Black Pepper Cheezy Polenta

Tempeh Sausage:1 8oz package 3 grain tempeh1 tablespoon + 1 teaspoon liquid amino acids (we use Bragg’s)1 ½ teaspoons fennel seeds¼ teaspoon freshly ground black peppercorns1 teaspoon red pepper flakes1 ½ teaspoon Italian seasoning¼ teaspoon celery seed½ teaspoon smoked paprikaDashes liquid smoke1 clove garlic-mincedBlack Pepper Cheezy Polenta:4 cups water2 tablespoons olive oil1/4 teaspoon sea salt1 cup corn meal2 pinches crushed black peppercorns3 tablespoons nutritional yeastOther Ingredients:1/4 cup white wine2 tablespoons olive oil2 teaspoons liquid amino acids (we use Bragg’s)1 large red onion, diced small1 cup cherry tomatoes, halved (we used heirloom cherry tomatoes, but you don’t have to)1 red bell pepper, chopped into bite sized pieces1 cup raw baby spinach leaves5 large fresh basil leaves, cut small