Polenta Rounds With Black-eyed Pea Topping

Polenta Rounds With Black-eyed Pea Topping Recipe
Find prepared polenta in the produce section of the supermarket.

Yield:

Makes 6 appetizer servings

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 11 Minutes

Nutritional 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

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

Preparation

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.

Note: For testing purposes only, we used Melissa's Organic Sun-Dried Tomato Polenta.

Note:

Sue Windham, Brookhaven, Mississippi,

May 2006
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