Creamy Breakfast Polenta w/ Tempeh Crumbles

Did you know that you can crumble tempeh, toss it in a marinade, and fry it up for a tasty protein to top all kinds of dishes? This creamy breakfast polenta is a perfect base for these tempeh crumbles. It’s finished with a kick of smoked paprika and a handful of spinach for an easy and delicious savory polenta that comes together in minutes.

What’s the Difference Between Polenta and Corn Grits?

Nothing really. Polenta and corn grits are two names for the same thing – ground dried corn. The size of the grind varies with both. Depending on the size of the grind, you’ll need more or less water to reach a similar consistency.

This Breakfast Polenta Is:

  • Creamy
  • Cheesy
  • Vegan
  • Quick
  • Savory
  • Versatile
  • Delicious!

This polenta recipe is very customizable, try playing around with the toppings! Swap the tempeh crumbles for veggie sausage, add mushrooms, swap the spinach for kale, add fresh herbs, do what feels right.

If you try this breakfast polenta & tempeh recipe, let me know! Leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my free private facebook group to share your creations and inspire others!

Creamy Breakfast Polenta w/ Tempeh Crumbles

This creamy breakfast polenta is a perfect base for these tempeh crumbles. It's finished with a kick of smoked paprika and a handful of spinach for an easy and delicious savory polenta that comes together in minutes.
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Active Time: 10 minutes
Inactive Time: 10 minutes
Servings 1

Ingredients
 

Grain

  • 3 tbsp dry polenta, a.k.a grits, 1.5 oz

Protein

  • 1/2 cup plant based milk, 4 oz
  • 1/3 cup tempeh, pre-marinated, chopped or crumbled

Veggies

  • 3 oz fresh spinach leaves washed, one large handful

Seasonings

  • 2 tbsp nutritional yeast
  • 1-2 drops liquid smoke
  • fresh chives, herbs, or green onions
  • 1 pinch pinch smoked paprika
  • salt and pepper, to taste

Instructions
 

  • In a small pot, whisk together the dry polenta and water using a 4:1 ratio of water to polenta, removing any lumps.
  • Simmer over low heat, stirring in the seasonings, including a pinch of salt.
  • Heat a little oil in a skillet over medium heat and sauté the tempeh for a few minutes until browned to your liking.
  • For an oil-free breakfast, steam the tempeh for a few minutes in a steamer basket, dry-sauté it for a few minutes, or bake on a parchment lined baking sheet at 350°F for a few minutes until lightly browned and cooked.
  • After a few minutes, stir the milk and spinach into the polenta. Simmer a few more minutes, until the spinach has wilted. Add water as needed. Adjust seasonings to taste and garnish.
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8 Comments

  1. Pingback: 16 Delicious Ways to Cook Tempeh | Katie's Conscious Kitchen

  2. I’ve come to rely on your amazing recipes and also wanted to express gratitude for how they print out. Best of any website I use for inspiration and recipes! Blessings Katie.

    • Aww, I’m so happy to hear that Deb. Knowing your battle with technology I’m glad that my site feels friendly and easy to use.

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