- 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
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.
Diet:
Vegetarian & Vegan Diet
Dietary choice:
Vegetarian Vegan Gluten-free
Description:
This hearty polenta bowl is the perfect rib-sticking dinner. Assuming your Walnut “Chorizo” Crumble is already prepared, this recipe comes together fairly easily. While the tomatoes are in the oven, the polenta is on the stove simmering on one burner and the collard greens are cooking on the other burner.
