- 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.
- While the tomatoes are baking, prepare the polenta according to package instructions.
- 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.
- To serve, divide the polenta, tomatoes, and greens among four bowls, and top with equal portions of the Walnut “Chorizo” Crumble.
Banner Image:
PolentaBowlWalnutChorizo_KT.jpg
Teaser Image:
PolentaBowlWalnutChorizo_KT.jpg
Ingredients:
20 ounces Roma or cocktail tomatoes, halved
4 teaspoons olive oil, divided
1 tablespoon balsamic vinegar
1 cup whole grain polenta or cornmeal
2 bunches collard greens, cleaned and chopped
salt and pepper, to taste
2 cups of Walnut “Chorizo” Crumble , warmed
Nutrition:
Calories: 550, Total Fat: 36g, Saturated Fat: 3.5g, Sodium: 360mg, Carbohydrate: 48g, Fiber: 16g, Total Sugar: 6g (Added Sugar: 0g), Protein: 15g
Author:
An Oldways recipe, courtesy of Kelly Toups. Inspired by Gina Hemshaw’s Food52 Vegan cookbook.
Show on WGC.org?:
Show on WGC.org?
Diet:
Vegetarian & Vegan Diet
Dietary choice:
Vegetarian Vegan Gluten-free