Ingredients
Directions
Make the polenta: Add the cornmeal and milk together in a medium bowl. Stir well then set aside.
In a medium stovetop pot over medium-high heat, bring the vegetable broth to a boil.
Slowly stir in the cornmeal and milk mixture.
Bring to a boil then lower to simmer, stirring often (to prevent clumping and sticking to the bottom), for 10–12 minutes. Remove from the heat. Once the cornmeal is cooked and thickened, stir in the turmeric, paprika, and nutritional yeast, and set aside.
Meanwhile make the chorizo: Heat a large stovetop pan over medium heat. Add the tempeh to the pan along with 1–2 tablespoons of water. Increase heat to medium-high and let cook until all of the water is absorbed, stirring occasionally, about 3–5 minutes.
Meanwhile, in a small bowl, add all of the tempeh spices (from the chili powder to the cinnamon). Mix well and set aside.
Add to the tempeh: the mushrooms, walnuts, maple syrup, coconut aminos, liquid smoke, and optional black pepper, and cook until the mushrooms have softened and the moisture has been fully absorbed, about 5 minutes. Taste for seasoning and adjust to your liking.
Assemble the bowls: Divide the polenta between two serving bowls. Top with chorizo, Jalapeño Poblano Salsa Verde, avocado, hot sauce, and lime, if desired.
Chef’s Notes
Substitutions
In place of tempeh try tofu, lentils, chickpeas, or your favorite plant-based protein of choice.
In place of polenta try organic yellow grits. Since grits and polenta have varying textures, more or less liquid may be required depending on the brand. Follow the package instructions if you plan to use grits for this recipe.
Nut-free
Replace walnuts with raw sunflower seeds.
Prep Ahead
Prepare the Jalapeño Poblano Salsa Verde ahead of time.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
4 servings
429g (1 bowl)
- Amount per serving
- Calories424
- % Daily Value *
- Total Fat 25g33%
- Saturated Fat 3.4g17%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 256mg12%
- Total Carbohydrate 36g14%
- Dietary Fiber 10g36%
- Total Sugars 10g
- Includes 1.3g Added Sugars3%
- Protein 23g
- Calcium 283mg22%
- Iron 5.5mg31%
- Potassium 1067mg23%
- Vitamin D 2.3mcg12%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Make the polenta: Add the cornmeal and milk together in a medium bowl. Stir well then set aside.
In a medium stovetop pot over medium-high heat, bring the vegetable broth to a boil.
Slowly stir in the cornmeal and milk mixture.
Bring to a boil then lower to simmer, stirring often (to prevent clumping and sticking to the bottom), for 10–12 minutes. Remove from the heat. Once the cornmeal is cooked and thickened, stir in the turmeric, paprika, and nutritional yeast, and set aside.
Meanwhile make the chorizo: Heat a large stovetop pan over medium heat. Add the tempeh to the pan along with 1–2 tablespoons of water. Increase heat to medium-high and let cook until all of the water is absorbed, stirring occasionally, about 3–5 minutes.
Meanwhile, in a small bowl, add all of the tempeh spices (from the chili powder to the cinnamon). Mix well and set aside.
Add to the tempeh: the mushrooms, walnuts, maple syrup, coconut aminos, liquid smoke, and optional black pepper, and cook until the mushrooms have softened and the moisture has been fully absorbed, about 5 minutes. Taste for seasoning and adjust to your liking.
Assemble the bowls: Divide the polenta between two serving bowls. Top with chorizo, Jalapeño Poblano Salsa Verde, avocado, hot sauce, and lime, if desired.
