Name: Polenta Rounds With Black-Eyed Pea Topping
Yield: 4 servings
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

Servings: 4 persons

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

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
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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Polenta Rounds With Black-Eyed Pea Topping

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