Polenta Rounds With Black-Eyed Pea Topping

Ingredients

• 1/2 (16 ounce) package refrigerated sun-dried tomato polenta, cut into 6 even slices

• olive oil flavored cooking spray

• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 1/2 cup finely chopped red onion
• 1/4 cup water
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/2 cup diced tomato
• 4 tablespoons chopped fresh cilantro
• 1/4 cup light sour cream

Directions

1. 1

   Cook polenta rounds in a large nonstick skillet coated with cooking spray over medium-high heat 4 minutes on each side or until lightly browned.

2. 2

   Remove from heat, and keep warm.

3. 3

   Wipe pan with paper towel, spray with cooking spray, and cook peas and next 4 ingredients over medium heat 3 minutes or until water evaporates.

4. 4

   Remove from heat; stir in tomatoes and 3 tablespoons cilantro.

5. 5

   Spoon warm black-eyed pea mixture over polenta rounds.

6. 6

   top evenly with sour cream.

7. 7

   Sprinkle with remaining 1 tablespoons cilantro.