Make the polenta: Add the cornmeal and milk together in a medium bowl. Stir well then set aside.
In a medium stovetop pot over medium-high heat, bring the vegetable broth to a boil.
Slowly stir in the cornmeal and milk mixture.
Bring to a boil then lower to simmer, stirring often (to prevent clumping and sticking to the bottom), for 10–12 minutes. Remove from the heat. Once the cornmeal is cooked and thickened, stir in the turmeric, paprika, and nutritional yeast, and set aside.
Meanwhile make the chorizo: Heat a large stovetop pan over medium heat. Add the tempeh to the pan along with 1–2 tablespoons of water. Increase heat to medium-high and let cook until all of the water is absorbed, stirring occasionally, about 3–5 minutes.
Meanwhile, in a small bowl, add all of the tempeh spices (from the chili powder to the cinnamon). Mix well and set aside.
Add to the tempeh: the mushrooms, walnuts, maple syrup, coconut aminos, liquid smoke, and optional black pepper, and cook until the mushrooms have softened and the moisture has been fully absorbed, about 5 minutes. Taste for seasoning and adjust to your liking.
Assemble the bowls: Divide the polenta between two serving bowls. Top with chorizo, Jalapeño Poblano Salsa Verde, avocado, hot sauce, and lime, if desired.