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. Remove from heat, and keep warm. 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. Remove from heat; stir in tomatoes and 3 tablespoons cilantro. 5. Spoon warm black-eyed pea mixture over polenta rounds. 6. top evenly with sour cream. 7. Sprinkle with remaining 1 tablespoons cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
