Polenta Rounds With Black-Eyed Pea Topping

A great appetizer or first course that will tickle your taste buds! Adapted from Southern Living.
- Ready In:
- 26mins
- Serves:
- Units:
2
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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
- 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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RECIPE MADE WITH LOVE BY
@Sharon123
Contributor
@Sharon123
Contributor
"A great appetizer or first course that will tickle your taste buds! Adapted from Southern Living."
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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.Reply