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
How to Make It
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.
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.
I made this twice. The first I followed the recipe, tasted good and I don't mind the messy way the black eyed peas sits on top of the polenta. The second time I made the polenta from scratch. In the black eyed peas I also added red bell peppers, garlic and some sun dried tomato due to not having fresh. OMG...it was AWESOME...
I love the flavors in this recipe and have made it twice now. I only wish there was a way to serve these in a less messy way. I might toy around with making my own polenta and refrigerating / shaping using mini-tart pans. In that way, by removing the center of each tart, it would act as a "cup" in which this topping could be served. Very tasty recipe, though!