Polenta Rounds With Black-eyed Pea Topping

Find prepared polenta in the produce section of the supermarket.

Prep Time: 15 minutes
Cook Time: 11 minutes
Yield: Makes 6 appetizer servings

Ingredients

• 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

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.

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