Vegan Crispy Pesto Tempeh with Parmesan Polenta

1 Preheat the oven to 400 degrees.
2 Now, make the pesto. Add all the pesto ingredients to a blender or food processor, and pulse until everything is combined and smooth. Taste and adjust seasoning. Set aside. 
3 Next bake the tempeh, crumble the tempeh into a mixing bowl and pour the olive oil and salt and pepper on top. Toss to coat thoroughly. Pour onto a baking sheet. Spread out in a single layer and then bake at 400 degrees for 10-15 minutes or until crispy and brown. Tossing half way through baking.  
4 While the tempeh is baking, make the creamy parmesan polenta. in a medium or large pot, add the veggie broth, almond milk and chopped garlic. Heat on medium high and bring to a boil. 
5 Once the liquid is boiling, slowly, and carefully pour the cornmeal into the liquid in a slow stream, whisking the whole time. This will keep it from becoming lumpy. 
6 Whisk the polenta until fully combined, add salt and pepper, and then reduce the heat to low and simmer for about 8-10 more minutes until it is really thick and the cornmeal is all really soft and creamy. 
7 Turn off the heat, then stir in the vegan butter, nutritional yeast and coconut milk. Stir to combine, then taste and add more salt and pepper if needed. 
8 Once the tempeh and the polenta are done, pour the tempeh into a bowl and toss with about half the pesto. Then serve with polenta on the bottom, topped with crispy pesto tempeh, and then top with another drizzle of pesto.