Wake up to a savory breakfast or enjoy this bowl as a nutrient-dense breakfast-for-dinner. Creamy polenta provides for a filling base while crispy seasoned tempeh, melty non-dairy cheese, and spicy salsa provide protein, micronutrients, and plenty of flavor. If you are enjoying this for dinner, add some steamed greens for additional satiating fiber and micronutrients.
To make the buttermilk: in a small mixing bowl, add 1 ½ teaspoons fresh lemon juice to ½ cup non-dairy milk, whisk vigorously and set aside.
Heat coconut oil in a medium saute pan on medium low heat. Add tempeh bacon strips and cook for 3 minutes on each side until crispy. Remove from heat and cut strips into ½ pieces. Set aside.
Bring 2 cups of water, ½ cup buttermilk and sea salt to a boil over medium heat. Stir in grits, return to a boil and reduce heat to simmer until creamy and thick, about 25-30 minutes. Stir occasionally. Remove from heat, stir in buttermilk and butter.
To assemble the Savory Breakfast Grits: in a small serving bowl, add a generous amount of grits and top with dairy-free cheese shreds, tempeh bacon, green chiles and pico de gallo.
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.