Polenta Rounds With Black-eyed Pea Topping |
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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 1 |
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Find prepared polenta in the produce section of the supermarket. Ingredients:
1/2 (16-oz.) tube refrigerated sun-dried tomato polenta, cut into 6 even slices |
vegetable cooking spray |
1 (15-oz.) can black-eyed peas, rinsed and drained |
1/2 cup finely chopped onion |
1/4 cup water |
1/4 teaspoon ground red pepper |
1/4 teaspoon salt |
1/2 cup diced tomatoes |
4 tablespoons chopped fresh cilantro |
1/4 cup light sour cream |
Directions:
1. Cook polenta rounds in a large nonstick skillet coated with cooking spray over medium-high heat 4 minutes on each side or until lightly browned. Remove from heat, and keep warm.
2. Wipe pan with paper towel, spray with cooking spray, and cook peas and next 4 ingredients over medium heat 3 minutes or until water evaporates. Remove from heat; stir in tomatoes and 3 Tbsp. cilantro. Spoon warm black-eyed pea mixture over polenta rounds, and top evenly with sour cream. Sprinkle with remaining 1 Tbsp. cilantro.
3. Note: For testing purposes only, we used Melissa's Organic Sun-Dried Tomato Polenta.
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