Polenta and Black Eyed Peas

I made this last night for a quick and easy supper, again vegetarian…not on purpose.  I had the ingredients on hand and was too lazy to go to the grocery for anything else!  I used to make this with chopped tomatoes, but The Don isn’t wild about tomatoes, so I used a red pepper that was handy, and it made for a sweeter flavor.  Tomato vs red pepper, your choice!  It can also be used as a starch side dish, rather than a potato or rice.  When I serve it as a side I top it with just a bit of black eyed pea mixture, not smothered as below! Polenta Black Eye Pea

Polenta Black Eyed Peas Entree8 oz tube refrigerated sun dried tomato polenta, sliced
*If this polenta is not available, you may use plain, or any flavor polenta.
15 oz can black eyed peas, rinsed and drained
1/2 of sweet onion, finely chopped
1 red pepper, chopped
1/4 cup water
4 Tbs chopped fresh cilantro, divided
1/4 cup light sour cream
Cooking spray

Coat a non stick skillet with cooking spray.
Cook polenta rounds over medium high 4 minutes per side, or until lightly browned.
Remove from heat and keep warm.
Wipe pan with paper towel.

Spray with cooking spray again.
Cook peas with onion, pepper, and water over medium heat 3 minutes,
or until water evaporates.
Remove from heat.
Stir in 3 Tbs cilantro.

Arrange polenta rounds on serving platter.
Spoon warm pea mixture over polenta rounds.
Top with dab of sour cream.
Sprinkle cilantro over sour cream.

Polenta is not highly caloric and is quite filling.  Two slices carry 140 calories.

Here it is as served as a starch side.  I suppose it could be used as a first course as well, rather than a soup or salad.  Why not?!Starch Polenta with Black Eye Peas

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