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Polenta-greens cake with black-eyed pea salsa
Vegetarian Times, March, 2008
POLENTA-GREENS CAKE WITH BLACK-EYED PEA SALSA
Serve's 6 * Vegan * 30 minutes or fewer
Virginia resident Carolyn Eskew offers this
delicious example of vegan innovation.
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 jalapenos, seeded and chopped
2 cloves garlic, minced (2 tsp.)
1/8 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, saute 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.
PER SERVING: 286 CAL; 14 G PROT; 3.5 TOTAL FAT
(1 G SAT. FAT); 52 G CARB; O MG CHOL; 555 MG
SOD; 11 G FIBER; 8 G SUGARS
COPYRIGHT 2008 Vegetarian Times, Inc. All rights reserved.
COPYRIGHT 2008 Gale, Cengage Learning
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