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.
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.