Polenta Rounds With Black-eyed Pea Topping

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. 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. 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.