To make the polenta, combine the 1/2 cup milk with 2 cups water in a medium-size saucepan. Bring to a boil and then whisk in the cornmeal, stirring well to prevent any clumps. Turn the heat to low and continue to stir until thick, about 10-15 minutes. Turn off the heat and add the cheese. Stir cheese into mixture until it has melted. Cover and set aside.

In a large skillet or stock pot, heat the olive oil for 1 minute. Add the onion, celery, carrots, mushrooms, and tempeh. Stir fry for 7-10 minutes or until all the moisture from the mushrooms is cooked off and the onion is translucent.

Add the tomatoes, tomato paste, red wine, and vegetable broth. Bring to a simmer for ~15-20 minutes or until vegetables are tender and sauce has thickened.

Stir in the garlic, thyme, basil, and oregano. Cook another 1-2 minutes.

Serve over warm polenta and top with additional cheese or chopped basil leaves.