Tempeh-Polenta Cakes
serves 4
8 oz tempeh
9 oz prepared polenta (half of a store-bought tube)
2 TBSP reduced-sodium tamari
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/2 tsp liquid smoke
1/4 cup masa harina
water, as needed
Steam tempeh 10 minutes.
Meanwhile, cube polenta and use a potato masher to mash polenta with all other ingredients in a mixing bowl until well combined (there will be a few visible chunks of polenta remaining).
When the tempeh is done steaming, and as soon as it's cool enough to handle, cube into 1-inch dice. Add tempeh to mixing bowl and mash again until mixture holds together when pressed by hand, adding water by the tablespoon, as needed, to help cohere. (You shouldn't need more than a tablespoon or two.)
Heat a griddle over medium heat. Form eight patties and cook 3-5 minutes per side, until golden brown. Let cool five minutes before serving.