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Polenta with Greens, Roasted Tomatoes, and Lentil Walnut Crumbles
Inspired by Food52 Vegan Gena Hemshaw p. 19
A colorful creation from Glenn and Justina -- as tasty as it is beautiful!
Lentil Walnut Crumble
240 ml1 C toasted walnuts
½ C sundried tomatoes, chopped
1 clove garlic minced
15 ml1 T soy sauce
5 ml1 t apple cider vinegar
240 ml1 C cooked brown lentils
Roasted Tomatoes
6 Roma tomatoes, halved
15 ml1 T balsamic vinegar
10 ml2 tsp. sugar
Salt and pepper
Polenta
710 ml3 C vegetable broth
240 ml1 C cornmeal
44 ml3 T nutritional yeast
Greens
1 bunch kale or collard greens (12-16 oz.)
1 tsp.lemon juice
Preheat the oven to 450 degrees.
To make the crumble:
Cook the lentils in 2½ C water about 25 minutes. Drain and put in a food processor, add remaining ingredients and pulse until well blended. Adding water as needed to obtain a sauce-like consistency and all ingredients are blended together.
To make the roasted tomatoes:
Put the tomatoes cut side up on a baking sheet lined with parchment paper or a silpat pad. Drizzle the tomatoes with balsamic vinegar then sugar. Bake for 25-30 minutes or until tomatoes begin to collapse and brown.
Prepare the polenta:
Pour the vegetable broth into a large sauce pan and bring to a boil over medium-high heat. Add the cornmeal while whisking a little at a time so it does not clump.* When the polenta begins to thicken, stir in the nutritional yeast. Set aside while you prepare the greens.
To prepare the greens, heat ½ C of water over medium-high heat in a large pan. Add garlic and cook 1 minute then add greens and cover. Cook until they wilt and are bright green.
To serve, place a layer of polenta on a plate, then add greens, then tomato halves and finish with the crumble.
*Alternate method to avoid clumping: stir the cornmeal into about a cup of the broth to wet the grains. Bring the rest of the broth to a boil and stir in the wet cornmeal.