I’ve decided I’m going to start sharing some of our 20- and 30-minute real world vegan meals here.
Quick and easy meals. Fast and simple posts.
Today, this:
Polenta Chili Cakes over Collard Greens
by JL Fields
- 1 package (tubed) polenta
- Vegetable oil spray
- 1/2 – 3/4 black bean chili (canned or home-cooked; I used canned)
- 1 bunch collard greens, shredded
Heat over to 450F.
Slice the polenta (8 – 10 slices) and spray vegetable oil on both sides (I used avocado spray). Place on a baking sheet. Bake for 6 minutes. Remove baking sheet from oven. Flip the polenta pieces and spoon chili on each piece. Return to the oven to bake for another 6 minutes.
Meanwhile, steam collard greens. I did this in the pressure cooker: low pressure, 0 minutes (this means bring to pressure and then immediately stop pressure cooking), quick release. Once pressure is released, toss the collard greens with a little sea salt and lime juice.
Serve polenta chili cakes over the bed of greens.
Want more inspiration? Join the Real World Vegan Meals Facebook group to get easy meal ideas from your peers! Find us here.
