Friday, March 13, 2009

Polenta Rounds With Black-eyed Pea Topping

Prep: 15 min., Cook: 11 min. Find prepared polenta in the produce section of the supermarket.

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

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.

Note: For testing purposes only, we used Melissa's Organic Sun-Dried Tomato Polenta.

Nutritional Information
Calories: 92 (11% from fat)
Fat: 1.1g (sat 0.6g,mono 0.0g,poly 0.2g)
Protein: 4g
Carbohydrate: 17g
Fiber: 3g
Cholesterol: 3mg
Iron: 1.6mg
Sodium: 347mg
Calcium: 16mg

source by:
recipes by: Sue Windham, Brookhaven, Mississippi, Southern Living


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