Polenta Bowl with Walnut Chorizo

Instructions

1. Preheat the oven to 450°F. To make the tomatoes, put the tomatoes on a baking sheet lined with parchment paper, drizzle with 2 teaspoons of the olive oil and vinegar, and bake for 25-30 minutes, until the tomatoes soften and appear to burst or collapse. 
2. While the tomatoes are baking, prepare the polenta according to package instructions.
3. Meanwhile, heat a large skillet over medium-low heat, then add the remaining 2 teaspoons of olive oil and greens, and use tongs to toss until greens are just wilted.  Season with salt and pepper, to taste.
4. To serve, divide the polenta, tomatoes, and greens among four bowls, and top with equal portions of the Walnut “Chorizo” Crumble.