Grilled polenta cakes over warm mixed greens salad

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On to the next (documented) vegetarian dish.  I am trying for a combination of textures as well as flavors.  This pairs a crunchy set of greens (celery, cabbage) with warm, wilted mustard greens and creamy polenta grilled and dressed with tomato vinaigrette - Italian style, or am I stretching here?  It brings some light, bright flavors and earthy tones from the tomato and polenta.

Mustard greens have a wonderfully bitter and peppery flavor and the slight wilting and combination of flavors mellows this as they pair well with the spiciness of the cilantro and crunch of the cabbage.

If you are not familiar with polenta, it is a slightly neutral flavor which takes on flavors easily and the grilling lends a bit of smokiness - so don't be afraid to season.

I am cheating tonight, and using a tube of pre-made polenta; if there is any interest on the part of my readers I will gladly post some polenta scratch recipes (or check the "recipes" label on any box of corn meal). 


THE RECIPE - GRILLED POLENTA AND GREENS SALAD
(One portion, as an entree)

POLENTA PREP
2 polenta rounds, approx. 1/2 in. thick
Pan release spray (Pam) or vegetable oil
Sea salt and ground pepper, dash of each

Heat a sautee or cast iron grill pan over medium high flame.  Spray with the pan release or oil; season and grill the polenta cakes, three to four minutes on each side.  Hold in a warm oven until service.

WARM GREENS SALAD

1T EV olive oil
1/5th head green cabbage, shredded thinly
1 small bunch mustard greens, large ribs removed and coarsely chopped
Leaves from 1/2 bunch celery, chopped
 1 clove garlic, minced
1/4 bunch cilantro leaves
1/2 t lemon juice
Sea salt and ground black pepper, 1/2 t of each

1 tomato, medium dice
1/2 cucumber, medium dice
1 scallion, green and bulb, sliced, for garnish

(Click for larger view)

TOMATO VINAIGRETTE

7T EV olive oil
4T red wine vinegar
1 t Dijon mustard
6 oz. tomato sauce
1 T dried basil leaves
1/2 t dried oregano leaves
(If using fresh leaves, double the amount)
Sea salt and ground black pepper to taste

Blend in a food processor and chill until needed.  Make ahead if desired to meld flavors more strongly.  This yield is a bit heavy for a single portion, probably plenty for two; if you have extra use it on another salad or as a marinade.

PREPARATION

Over a medium high flame, heat a large saute pan, add oil, cabbage and celery leaves.  Flip and cook for one minute.  Season with salt and pepper and transfer to serving plate, arranging as a bottom layer.  Return pan to heat and add a touch more oil if needed.  Saute mustard greens for one minute; add cilantro.  Reduce heat and finish with lemon and garlic; season and saute for just about another minute.  The goal here is to just warm and wilt the greens; they will reduce drastically if overcooked.  Drain off any accumulated liquid. arrange these greens as a second layer.  Ring the salad with the tomato and cucumber dices and dress with the vinaigrette.  Place the polenta cakes on top of this, dress these, and garnish the plate with the scallion slices.
Enjoy!

I don't know if it would win Chopped, but here's my pantry!)