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...
Polenta Rounds With Black-eyed Pea Topping
Find prepared polenta in the produce section of the supermarket.
Yield: Makes 6 appetizer servings
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Amount per serving
- Calories: 92
- Calories from fat: 11%
- Fat: 1.1g
- Saturated fat: 0.6g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.2g
- Protein: 4g
- Carbohydrate: 17g
- Fiber: 3g
- Cholesterol: 3mg
- Iron: 1.6mg
- Sodium: 347mg
- Calcium: 16mg
- 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
- 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.
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