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Polenta Breakfast Bright Line Eating

Polenta And Smoky Tempeh Breakfast

This savory polenta breakfast plate with smoky tempeh and pineapple salsa is SO good, you may want to have it for lunch and dinner too.
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Ingredients Method

Ingredients
  

Polenta ingredients
  • 4 oz polenta slices (from a pre-packaged roll)
  • quick spray of oil
  • pinch salt & pepper
Tempeh ingredients
  • One 8 oz package of tempeh
  • 1/2 cup water (You may need more as it cooks)
  • 1/4 cup tamari or soy sauce
  • 1/2 tsp smoked paprika
Salsa ingredients
  • 5 oz diced pineapple (may also combine with peaches)
  • 1 oz diced red onion
  • 1/2 lime, juiced
  • pinch salt
  • 1 Tbsp cilantro, minced

Method
 

Make the polenta
  1. First, make the polenta. Heat a cast-iron grill (you can alternatively use a panini press, a regular cast iron pan, or even a pop in the toaster oven), spray with a little oil, and sear the polenta. Season with salt and pepper and plate.
Make the tempeh
  1. Next make the tempeh: use your hands to crumble the tempeh into small pieces. Add the tempeh and water to a skillet. Cover and let simmer for 10 minutes. You may have to add more water, so it doesn't stick to the bottom.After 10 minutes, release any leftover water (if there is any). Add the Tamari and smoked paprika, stir well, and divide into two portions (one for now, one for later)
Make the salsa
  1. Make the pineapple salsa: combine the pineapple, onion, lime, salt, and cilantro and taste for seasoning. Plate the polenta, 1 portion of tempeh and pineapple salsa. Enjoy!