Polenta Tomato Salad
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 2
  • 1 avocado, sliced
  • 1 large handful of cherry tomatoes, halved
  • 1 small onion, chopped
  • 1 clove of garlic, minced
  • 1-2 tbsp. coconut oil
  • ½ tube organic* polenta
  • 2 large handfuls of greens of your choice (I used spinach and kale)
  • hemp seeds, to taste
  • pasta sauce, to taste
  • *Because the majority of non-organic corn is genetically modified, I always buy organic corn/corn products.
  1. Saute the onion in coconut oil for about five minutes over medium heat stirring regularly.
  2. Add the garlic, and cook for a couple more minutes until onions become translucent. At the same time, slice ½ inch thick slices of polenta and cook in a frying pan with coconut oil until the edges are golden (I cooked the onions, garlic and polenta in the same pan).
  3. Cut the polenta into cubes before adding it to the salad.
  4. Add the onions, avocado, and cherry tomatoes on top of the greens.
  5. Add the pasta sauce, and sprinkle hemp seeds on top.
Recipe by Edibly Educated at http://ediblyeducated.com/polenta-tomato-salad/