Polenta Rounds With Black-Eyed Pea Topping

• refrigerated sun-dried tomato polenta0.5 package

  (16 ounce), cut into 6 even slices

• olive oil flavored cooking spray
• black-eyed peas↗1 can

  (15 ounce), rinsed and drained

• finely chopped red onion1⁄2 cup
• water↗1⁄4 cup
• cayenne pepper↗1⁄4 teaspoon
• salt↗1⁄4 teaspoon
• diced tomato1⁄2 cup
• chopped fresh cilantro4 tablespoons
• light sour cream↗1⁄4 cup

Step-by-step instructions

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.