Polenta-Greens Cake with Black-Eyed Pea Salsa

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Polenta-Greens Cake with Black-Eyed Pea Salsa

 

Polenta Cake:

1 large sweet onion, chopped (1 1/2 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 1/2 cups)

4 small jalapeños, seeded and chopped

2 cloves garlic, minced (2 tsp.)

1/8 tsp. red pepper flakes

 

 

 

 

 

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.

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.

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.

To make Salsa: Combine all ingredients in bowl. Season with salt and pepper..

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.

 

Serves 6

Soruce: Vegetarian Times Issue: March 1, 2008 p.10

Formatted by Chupa Babi: 07.07.08

 

Nutritional Information

Per SERVING: Calories: 286 (11% fat), Protein: 14g, Total fat: 3.5g, Carbs: 52g,

Cholesterol: 0mg, Sodium: 555mg, Fiber: 11g, Sugars: 8g

 

Virginia resident Carolyn Eskew offers this delicious example of vegan

innovation.

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