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Pan-Seared Polenta with Black-Eyed Peas
Crispy on the outside and tender within, these pan-seared polenta rounds make a fantastic base for spiced black-eyed peas. Using pre-made sun-dried tomato polenta keeps the prep work incredibly light while delivering deep, savory flavor. You'll toss the earthy peas with fresh onions and a pinch of red pepper, then finish everything with bright diced tomatoes and cooling sour cream. It's a satisfying, meatless main course that doesn't skimp on texture or taste.
Ingredients
- ½ (16-oz.) tube refrigerated sun-dried tomato polenta, cut into 6 even slices
- 1 (15-oz.) can black-eyed peas, rinsed and drained
- ½ cup finely chopped onion
- ¼ cup water
- ¼ tsp. ground red pepper
- ¼ tsp. salt
- ½ cup diced tomatoes
- 3 Tbsp. chopped fresh cilantro
- ¼ cup light sour cream
- 1 Tbsp. chopped fresh cilantro
Instructions
- 1Coat a large nonstick skillet with cooking spray and heat over medium-high. Cook the polenta slices for 4 minutes on each side until they develop a light brown crust. Don't move them around too much so they can form a proper sear. Transfer them to a plate and cover to keep warm.
- 2Wipe the skillet clean with a paper towel and apply a fresh coat of cooking spray. Place the pan back over medium heat.
- 3Add the rinsed black-eyed peas, chopped onion, water, ground red pepper, and salt to the skillet. Cook the mixture for 3 minutes, stirring occasionally, until the water completely evaporates.
- 4Take the pan off the heat and gently fold in the diced tomatoes and 3 tablespoons of chopped cilantro. Spoon this warm pea mixture over the reserved polenta rounds, then top evenly with sour cream and the remaining 1 tablespoon of cilantro.
Nutrition
74kcal
Calories
3.2g
Protein
1g
Fat
2.2g
Fiber
263mg
Sodium
Notes
- Shopping: Look for pre-made sun-dried tomato polenta in the produce section or pasta aisle of your local supermarket.
- Swap: If you can't find sun-dried tomato polenta, plain or basil-flavored tubes work just as well.
- Make ahead: You can chop the onions, tomatoes, and cilantro up to a day in advance and store them in the fridge.