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Polenta with Black-Eyed Pea Topping
This quick and savory dish features pan-seared sun-dried tomato polenta rounds crowned with a spiced black-eyed pea mixture. Using pre-made refrigerated polenta makes it a fast, satisfying plant-based meal that comes together in minutes. It works perfectly for a light weeknight dinner or a comforting weekend lunch. The crispy edges of the polenta contrast beautifully with the tender, earthy peas, bright fresh tomatoes, and a cool dollop of sour cream.
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 about 4 minutes on each side until they develop a light brown crust. 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 about 3 minutes, stirring occasionally, until the water completely evaporates.
- 4Take the pan off the heat and gently fold in the diced tomatoes and three tablespoons of chopped cilantro. Spoon this warm pea mixture over the reserved polenta rounds. Finish each serving with a dollop of light sour cream and a sprinkle of the remaining cilantro.
Nutrition
74kcal
Calories
3.2g
Protein
1g
Fat
2.2g
Fiber
263mg
Sodium