Polenta Rounds With Black-eyed Pea Topping
Polenta Rounds With Black-eyed Pea Topping might be just the hor d'oeuvre you are searching for. This gluten free and vegetarian recipe serves 15. One portion of this dish contains around 7g of protein, 2g of fat, and a total of 121 calories. A mixture of sun-dried tomato polenta, water, ground pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 26 minutes.
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 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.