Prep Time
15 Mins
Cook Time
11 Mins
Makes 6 appetizer servings

Find prepared polenta in the produce section of the supermarket.

How to Make It

Step 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.

Step 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.

Step 3

Note: For testing purposes only, we used Melissa's Organic Sun-Dried Tomato Polenta.

Ratings & Reviews

SCarey76's Review

May 03, 2010
I love the flavors in this recipe and have made it twice now. I only wish there was a way to serve these in a less messy way. I might toy around with making my own polenta and refrigerating / shaping using mini-tart pans. In that way, by removing the center of each tart, it would act as a "cup" in which this topping could be served. Very tasty recipe, though!

RaeMarieT's Review

June 27, 2011
Good meatless meal with lots of flavor. Easy to make and inexpensive.

Jessnc's Review

December 06, 2009
Great recipe. I actually served it as a lunch entree with a green salad.

Zwikegami's Review

September 20, 2011
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. was AWESOME...