Polenta Rounds With Black-eyed Pea Topping

Find prepared polenta in the produce section of the supermarket.

Yield: Makes 6 appetizer servings
Recipe from Southern Living

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Nutritional Information

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

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.
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