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Polenta Rounds With Black-eyed Pea Topping

Prep time 15 mins
Cook time 11 mins
Yield Makes 6 appetizer servings
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

Nutrition Information

  • calories 92
  • caloriesfromfat 11 %
  • fat 1.1 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.2 g
  • protein 4 g
  • carbohydrate 17 g
  • fiber 3 g
  • cholesterol 3 mg
  • iron 1.6 mg
  • sodium 347 mg
  • calcium 16 mg

How to Make It

  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.