For The Polenta Porridge:

100 gr fits corn flour 

400 ml water

pinch of salt

Heat the water and salt in a saucepan, wait until almost boiling then add the fits corn flour. Stir occasionally until smooth and cooked, about 10-15 minutes. Polenta is ready. 

For Tempe Balado

Ground seasoning:

4 curly red chilies, seeds removed

4 onions

3 garlics

2 lime leaves

1 bay leaf

200 gr tempeh, cut into squares

100 g peas, noon

sugar, salt

How to make:

Saute the ground spices and leaves until fragrant, add the tempeh, stir until smooth and cooked, add a little water if necessary.

Finally add sugar, salt and peas, stir briefly, test to taste, turn off the heat.

Serve with polenta