Polenta Rounds With Black-Eyed Pea Topping - cooking recipe

Ingredients

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

Preparation

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.