Ingredients:

• 1/2 (16 oz) tube refrigerated sun dried tomato polenta, cut into 6 even slices
• Vegetable cooking spray (or olive oil)
• 1 (15 oz) can black-eyed peas, rinsed and drained
• 1/2 cup finely chopped onion
• 1/4 cup water
• 1/4 tsp ground red pepper
• 1/4 tsp salt
• 1/2 cup diced tomatoes
• 4 Tbsp chopped fresh cilantro
• 1/4 cup sour cream

Cook polenta rounds in a large nonstick skillet, coated with cooking spray (or in olive oil), over medium heat for 4 minutes on each side, or until lightly browned.
Remove from heat and keep warm.

Wipe pan with paper towel, add peas and next 4 ingredients and cook over medium heat for 3 minutes or until water evaporates.
Remove from heat.

Stir in tomatoes and 3 Tbsp cilantro.

Spoon warm black-eyed pea mixture over polenta rounds, and top evenly with sour cream.

Sprinkle with remaining 1 Tbsp cilantro.

Makes 6 servings.