Polenta Rounds With Black-eyed Pea Topping

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
• ¼ cup light sour cream
• 4 tablespoons chopped fresh cilantro
• ½ cup diced tomatoes
• ¼ teaspoon salt
• ¼ teaspoon ground red pepper
• + 3 more ingredients
• • ¼ cup water
  • ½ cup finely chopped onion
  • Vegetable cooking spray

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. Remove from heat, and keep warm. 2. Wipe pan with paper towel, spray with cooking spray, and cook peas and next 4 ingredients over medium heat 3 minu...

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