Recipe

Polenta Rounds With Black-eyed Pea Topping Recipe

Print Recipe

Ingredients

1/4 c water
1/4 c light sour cream
1/4 tsp salt
Vegetable cooking spray
1/2 c finely sliced onion
1/2 (16-oz.) tube put in the fridged sun-dried tomato polenta, cut into 6 even slices
1/2 c sliced tomatoes
1 (15-oz.) can black-eyed peas, rinsed & drained
4 tbsps sliced fresh cilantro
1/4 tsp ground red pepper

Directions

Step #1 Cook polenta rounds In a large-ish nonstick skillet coated with cooking spray over medium-high heat 4 mins on each side or until lightly browned.
Step #2 Remove from heat, & keep warm.
Step #3 Wipe pan with paper towel, spray with cooking spray, & cook peas & next 4 ingredients over med-heat/flame 3 mins or until water evaporates.
Step #4 Remove from heat; stir in the tomatoes & 3 Tbsp.
Step #5 cilantro.
Step #6 Spoon warm black-eyed pea mixture over polenta rounds, & top evenly with sour cream.
Step #7 Sprinkle top with remaining 1 Tbsp.
Step #8 cilantro.
Step #9 Note: For testing purposes only, we used Melissa's Organic Sun-Dried Tomato Polenta.
Enjoy the Polenta Rounds With Black-eyed Pea Topping recipe

Viewing Polenta Rounds With Black-eyed Pea Topping Receipe