Polenta Mini-Bundt Cake with Turnip Greens
About the only good thing about missing Vegan Iron Chef yesterday is that we now have plenty of food for the rest of the week. ;)
The mystery ingredient was turnips (and their greens). Here's one element of the final plating we were going to make -- you saw the polenta mini-bundt cakes the other day, but this how it was going to be finished in the Chinese soup spoon with the cooked greens (shredded, cooked with olive oil, garlic, pepper and tamari).
The polenta was smoked and finished with Earth Balance, Daiya, salt & pepper and poured into the mold to set up in the fridge for 20 minutes. It was finished by sprinkling smoked paprika on top.