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Polenta-Greens Cake with Black-Eyed Pea Salsa

Virginia resident Carolyn Eskew offers this delicious example of vegan innovation. 

Ingredients: 

Ingredient Set Name: 

Polenta Cake

Ingredients: 

Ingredient Line: 
1 large sweet onion, chopped (1 ½ cups)
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2 large cloves garlic, peeled
Ingredient Line: 
1 cup polenta
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1 16-oz. pkg. frozen mixed greens

Ingredient Set Name: 

Salsa

Ingredients: 

Ingredient Line: 
4 cups grape tomatoes, halved
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2 15-oz. cans black-eyed peas, rinsed and drained
Ingredient Line: 
1 large sweet onion, chopped (1 ½ cups)
Ingredient Line: 
4 small jalapenos, seeded and chopped
Ingredient Line: 
2 cloves garlic, minced (2 tsp.)
Ingredient Line: 
⅛ tsp. red pepper flakes

Instructions: 

  1. To make Polenta Cake: Coat 9-inch pie plate with cooking spray. Steam onion and garlic in steamer basket 10 to 15 minutes, or until soft and translucent. Set aside.
  2. Bring 3 cups lightly salted water to a boil. Stir in polenta, and cook 5 minutes, or until thick and creamy, stirring often. Set aside. Cook frozen greens according to package directions. Drain, and squeeze dry.
  3. Mash garlic in large bowl; stir in polenta, greens, and onion, and season with salt and pepper. Spread in prepared pie plate. Cover with foil and chill 2 hours.
  4. To make Salsa: Combine all ingredients in bowl. Season with salt and pepper.
  5. Cut Polenta Cake into 6 wedges. Coat skillet with cooking spray. Over medium heat, sauté wedges 3 to 4 minutes on each side, or until heated through and crispy at edges. Transfer to plates, and top with Salsa. Sprinkle with cilantro and vinegar, if desired.

Nutrition Information: 

Calories: 
286
Protein: 
14 g
Total Fat: 
3.5 g
Saturated Fat: 
1 g
Carbohydrates: 
52 g
Cholesterol: 
0 mg
Sodium: 
555 mg
Fiber: 
11 g
Sugar: 
8 g
Yield: 
Serves 6