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

More From Southern Living

Recipe Time

Cook Time:
Prep Time:

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Polenta Rounds With Black-eyed Pea Topping Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy