Best Polenta Rounds With Black Eyed Pea Topping Recipes

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POLENTA ROUNDS WITH BLACK-EYED PEA TOPPING



Polenta Rounds With Black-Eyed Pea Topping image

Make and share this Polenta Rounds With Black-Eyed Pea Topping recipe from Food.com.

Provided by Sharon123

Categories     Beans

Time 26m

Yield 6 serving(s)

Number Of Ingredients 10

0.5 (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

Steps:

  • 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.
  • Remove from heat, and keep warm.
  • 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.
  • Remove from heat; stir in tomatoes and 3 tablespoons cilantro.
  • Spoon warm black-eyed pea mixture over polenta rounds.
  • top evenly with sour cream.
  • Sprinkle with remaining 1 tablespoons cilantro.

Nutrition Facts : Calories 79.3, Fat 1.5, SaturatedFat 0.8, Cholesterol 3.4, Sodium 363.8, Carbohydrate 13.1, Fiber 2.9, Sugar 1.4, Protein 4

QUICK POLENTA ROUNDS WITH SAGE BUTTER AND PARMESAN



Quick Polenta Rounds With Sage Butter and Parmesan image

This delicious and quick recipe calls for "1 tube prepared polenta" - Many grocery stores carry pre-made polenta in tubes in the refrigerator section which can be sliced into rounds. If you don't have access to pre-made polenta or wish to make your own, I recommend following RecipeZaar "Recipe #45131" (omitting only the last step). Alternately, you can make polenta to your liking, spreading it on a baking sheet while still hot in a 1/4" layer, and cool it in the fridge for an hour or until firm, then use a juice glass to cut small disks out of the polenta. I changed this recipe on 12/11/06 to reflect reviewers' feedback.

Provided by Whats Cooking

Categories     Corn

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 10

cooking spray
1 (16 ounce) package prepared polenta (original, unflavored)
1/2 cup of freshly shredded parmesan cheese
romano cheese
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
3 garlic cloves, finely chopped
1/4 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Spray or spread cooking oil on the bottom and sides of a broiler-safe baking dish.
  • Cut polenta in 1/4" thick disks. Place these disks on the bottom of the greased baking dish, overlapping them slightly so that there is no space in between disks.
  • Sprinkle cheese evenly across the polenta.
  • In a skillet, melt butter over medium heat. Add olive oil. When the butter/oil mixture is fully heated, immediately add sage, stirring constantly. Cook for no more than 30 seconds.
  • Add chopped garlic and sauté very briefly, until garlic starts to perfume the oil but has not yet browned. Add a pinch of salt and pepper. Remove from heat and drizzle over polenta.
  • Broil for 3-5 minutes.

POLENTA WITH PEAS AND PANCETTA



Polenta with Peas and Pancetta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
2 to 3 slices pancetta cut as thick as bacon, chopped
1 1/2 cups chicken stock
3/4 cup milk
3/4 cup quick cooking polenta
Salt and freshly ground black pepper
1 cup frozen peas
A couple handfuls grated Parmigiano-Reggiano

Steps:

  • Heat the oil in sauce pot over medium-high heat. Add pancetta and cook until crisp, 5 minutes then remove to a plate. Add the liquids to the sauce pot and bring to boil. Whisk polenta into the liquid and continue to whisk 2 to 3 minutes to thicken. Season with salt and pepper and stir in peas to heat through 1 minute more. Remove from heat, stir in cheese and adjust seasoning. Garnish with pancetta.

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