nutritional 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
Vegan Gluten-Free

Polenta-Greens Cake with Black-Eyed Pea Salsa

Serves 6

30 minutes or fewer

Virginia resident Carolyn Eskew offers this delicious example of vegan innovation. 
Polenta Cake
  • 1 large sweet onion, chopped (1 ½ cups)
  • 2 large cloves garlic, peeled
  • 1 cup polenta
  • 1 16-oz. pkg. frozen mixed greens
  • Chopped cilantro for garnish, optional
  • Pepper vinegar, optional
  • 4 cups grape tomatoes, halved
  • 2 15-oz. cans black-eyed peas, rinsed and drained
  • 1 large sweet onion, chopped (1 ½ cups)
  • 4 small jalapeños, seeded and chopped
  • 2 cloves garlic, minced (2 tsp.)
  • ⅛ tsp. red pepper flakes
  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.
March 2008

you might also like