Polenta Rounds With Black-Eyed Pea Topping

Sharon123's Note:

A great appetizer or first course that will tickle your taste buds! Adapted from Southern Living.

• Total Time: 26 mins
• Prep Time: 15 mins
• Cook Time: 11 mins

Ingredients:

Servings: 6

• 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
• ½ cup finely chopped red onion
• ¼ cup water
• ¼ teaspoon cayenne pepper
• ¼ teaspoon salt
• ½ cup diced tomato
• 4 tablespoons chopped fresh cilantro
• ¼ 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.

Reviews

[justcallmetoni]

I decided to make this my entree and really enjoyed the meal. The creaminess of the polenta paired quite well with the texture of the black-eyed pea relish on top. I added about 1/4 cup diced red and orange peppers to the relish and next time will add a bit more. The finished dish is impressive looking so this would work well as a starter while entertaining.

[NurseJaney]

Not sure this was worth the effort, to make a side with the rest of the meal. It was different and OK, but probably won't make again.