Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 0

Find prepared polenta in the produce section of the supermarket.

Sue Windham, Brookhaven, Mississippi
Recipe by Southern Living May 2006

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Recipe Summary

prep:
15 mins
cook:
11 mins
total:
26 mins
Yield:
Makes 6 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

92 calories; calories from fat 11%; fat 1.1g; saturated fat 0.6g; poly fat 0.2g; protein 4g; carbohydrates 17g; fiber 3g; cholesterol 3mg; iron 1.6mg; sodium 347mg; calcium 16mg.
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