Polenta Rounds With Black-eyed Pea Topping

I found this recipe out of an advertisement for “Southern Living 40 years of Our Best Recipes.” This looks like a good appetizer.

1/2 (16 oz.) tube sun-dried tomato flavored polenta, cut into 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 tsp. ground red pepper
1/4 tsp… salt
1/4 cup diced tomatoes
4 tbsp. 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 each side or until lightly browned. Remove from heat, and keep warm.

  2. Wipe pan with paper towel, spray with cooking spray, nd 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 cilantro.

Makes 6 appetizer servings