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Active time
20 minutes
Total time
35 minutes
4 servings
Serving Size
1/4 recipe

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

  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.

An Oldways recipe, courtesy of Kelly Toups. Inspired by Gina Hemshaw’s Food52 Vegan cookbook.


Calories: 550
Total Fat: 36g
Saturated Fat: 3.5g
Sodium: 360mg
Carbohydrate: 48g
Fiber: 16g
Total Sugar: 6g (Added Sugar: 0g)
Protein: 15g

Yield: 4 servings

Serving Size: 1/4 recipe

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