We all have moments when ordering takeout for dinner feels oh so right. Especially as the air cools and the days get shorter, the temptation call for your favorite delivery pizza can be tempting. But humor me for a moment and check out this recipe instead! Try this healthy recipe for creamy polenta with sautéed greens, bell peppers, and toasted tempeh.
With just a few kitchen staples like olive oil, salt, and pepper, this healthy, feel-good meal is family friendly and seriously delicious. And it packs a nutritious punch: The grains from cornmeal and beans in the tempeh provide a complete protein, while the bell peppers and kale contain loads of Vitamins C and folic acid.
If that wasn’t enough, this meal is a cinch to prepare, meaning you will have a healthy dinner on your table before you can say “cheese pizza, please.” When I make this recipe, I love using the Bosch Speed Oven. With the speed of a microwave and all the benefits of a convection oven, I have perfectly toasted tempeh in no time. Plus, when it comes to cooking the polenta, the Bosch Induction Cooktop does a great job of maintaining consistent temperature, to help prevent the polenta from burning. I call this appliance pairing a perfect one, two, punch.
Watch my video or follow the simple directions below for a step by step guide to preparing this fast and healthy recipe.
Soft Polenta with Sautéed Greens, Bell Pepper and Tempeh
16oz (2 standard packs) Tempeh, cut in 1x1” cubes, steamed 5 minutes
2 cup cornmeal
4 cup milk + 2 cup water
2 orange or yellow bell peppers, sliced
1 pound kale, washed, spun dry and roughly chopped
Toss together steamed tempeh with enough cold-pressed olive or canola oil to coat lightly. Place onto sheet pan and bake for 10-15 minutes, tossing ½-way through the cooking to crisp up all sides.
Preheat oven to 400F
- Toss together steamed tempeh with enough cold-pressed olive or canola oil to coat lightly. Place onto sheet pan and bake for 10-15 minutes, tossing ½-way through the cooking to crisp up all sides.
- While tempeh bakes, toast cornmeal in a dry 4 quart heavy bottomed sauce pot until cornmeal smells nutty like popcorn. Carefully pour in milk-water, bring to a gentle simmer. Add salt and pepper. Stir often to keep from burning. Cook for about 15-20 minutes until the starchy flavor cooks out and polenta is thick and creamy. Set aside covered in a warm spot.
- Sauté peppers until wilted. Add kale and continue to cook until kale wilts, toss with baked tempeh, season with salt and black pepper.
- To serve: scoop soft polenta into 4 bowls, top with tempeh-pepper-kale sauté. Finish with a drizzle of olive oil and serve.