Polenta Rounds With Black-Eyed Pea Topping
A great appetizer or first course that will tickle your taste buds! Adapted from Southern Living.
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INGREDIENTS
Nutrition- 0.5(16 ounce) package refrigerated sun-dried tomato polenta, cut into 6 even slices
- 1
- 1⁄2cup finely chopped red onion
- 1⁄4cup water
- 1⁄4teaspoon cayenne pepper
- 1⁄4teaspoon salt
- 1⁄2cup diced tomato
- 4tablespoons chopped fresh cilantro
- 1⁄4cup light sour cream
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DIRECTIONS
- 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.
- 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 tablespoons cilantro.
- Spoon warm black-eyed pea mixture over polenta rounds.
- top evenly with sour cream.
- Sprinkle with remaining 1 tablespoons cilantro.
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