Polenta Rounds With Black-Eyed Pea Topping |
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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 6 |
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A great appetizer or first course that will tickle your taste buds! Adapted from Southern Living. Ingredients:
0.5 (16 ounce) package refrigerated sun-dried tomato polenta, cut into 6 even slices |
olive oil flavored cooking spray |
1 (15 ounce) can black-eyed peas, rinsed and drained |
1/2 cup finely chopped red onion |
1/4 cup water |
1/4 teaspoon cayenne pepper |
1/4 teaspoon salt |
1/2 cup diced tomato |
4 tablespoons chopped fresh cilantro |
1/4 cup light sour cream |
Directions:
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.
2. Remove from heat, and keep warm.
3. 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.
4. Remove from heat; stir in tomatoes and 3 tablespoons cilantro.
5. Spoon warm black-eyed pea mixture over polenta rounds.
6. top evenly with sour cream.
7. Sprinkle with remaining 1 tablespoons cilantro.
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