with crispy polenta
This meal was a creative way to use left overs from Taco Night. Instead of just eating tacos again, (which my kids did since we had tons of left over veggie meat, cheese, tortillas and taco shells), my husband and I opted for something a little more inventive. I had bought a roll of organic polenta at the store earlier in the week thinking I was going to serve it with some left over chili out of the freezer, but decided to use it with the left over taco fixings instead. I hadn't cooked polenta in a really long time and was hoping to find a way to cook it in the oven so I could get it all done at once and not make a big mess on the stove top. The solution? Broil it!
Listed below are the ingredients I also used in my Taco Salad:
|fresh ingredients & polenta|
|crispy broiled polenta|
|vegan taco filling|