"Those who forget the pasta are condemned to reheat it."--Unknown

Appetizer - Polenta Rouds with Black-eyed Pea Topping Recipe

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This recipe for Appetizer - Polenta Rouds with Black-eyed Pea Topping, by , is from Passed Down, Hand Picked, Tried and True Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
ML

Category:
Category:

Ingredients:  
Ingredients:  
1/2 (16 oz) tube Sun-Dried Tomato Polenta - cut into 6
even slices (you can use plain Polenta also)
Pam
1 can Black-Eyed Peas - rinsed and drained
1/2 cup Onion - finely chopped
1/4 cup Water
1/4 tsp Ground Red Pepper
1/4 tsp Salt
1.2 cup Tomatoes - diced
4 Tbs Cilantro - chopped (you can sub flat leaf Parsley)
1/4 cup light Sour Cream (or Fage Yogurt)

Directions:
Directions:
Cook Polenta Rounds in Pam coated skillet over med-high 4 min on each side till lightly browned. Remove from heat and keep warm. Wipe pan, Pam again and cook Peas and next 4 ingredients over medium heat 3 minutes or until water evaporates. Remove from heat; stir in Tomatoes and 3 Tbs Cilantro. Spoon warm Pea mixture over Polenta Rounds and top evenly with Sour Cream. Sprinkle with remaining Cilantro.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Low in calories, tasty and pretty.

 

 

 

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