nutritional information

Per SERVING:

  • 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
Salsa
  • 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

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