Taco Salad with Crispy Polenta

Taco Salad
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!

I sliced up the polenta into 1/2 inch slices, coated both sides with organic canola oil and broiled them for about 20 - 25 minutes (4 inches from the broiler, with the oven door open). I never turned them over, just rotated the pan once in the oven about halfway through and they were perfectly crispy and delicious.  I even had enough for left overs again and the polenta was just as good cold as it was straight from the oven.


Listed below are the ingredients I also used in my Taco Salad:

organic romaine lettuce

fresh avocado

organic red bell pepper

pickled jalapenos

extra sharp cheddar cheese

vegan taco filling

plain 2 % Greek yogurt

black bean salsa

fresh organic cilantro

With this many ingredients it honestly did not need any dressing.  I just mixed it all together after I took the photo and ate it up.  Very filling and extremely satisfying.

fresh ingredients & polenta

crispy broiled polenta

vegan taco filling

Taco Salad!!