Polenta Rounds With Black-eyed Pea Topping
Yield
Makes 6 appetizer servings
Ingredients
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1/2 (16-oz.) tube refrigerated sun-dried tomato polenta, cut into 6 even slices
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Vegetable cooking spray
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1 (15-oz.) can black-eyed peas, rinsed and drained
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1/2 cup finely chopped onion
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1/4 cup water
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1/4 teaspoon ground red pepper
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1/4 teaspoon salt
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1/2 cup diced tomatoes
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4 tablespoons chopped fresh cilantro
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1/4 cup light sour cream
Preparation
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.