Polenta Rounds With Black Eyed Pea Topping Recipes

POLENTA ROUNDS WITH BLACK-EYED PEA TOPPING

Steps:

• 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.

POLENTA WITH PEAS AND PANCETTA

Steps:

• Heat the oil in sauce pot over medium-high heat. Add pancetta and cook until crisp, 5 minutes then remove to a plate. Add the liquids to the sauce pot and bring to boil. Whisk polenta into the liquid and continue to whisk 2 to 3 minutes to thicken. Season with salt and pepper and stir in peas to heat through 1 minute more. Remove from heat, stir in cheese and adjust seasoning. Garnish with pancetta.

QUICK POLENTA ROUNDS WITH SAGE BUTTER AND PARMESAN

Steps:

• Spray or spread cooking oil on the bottom and sides of a broiler-safe baking dish.
• Cut polenta in 1/4" thick disks. Place these disks on the bottom of the greased baking dish, overlapping them slightly so that there is no space in between disks.
• Sprinkle cheese evenly across the polenta.
• In a skillet, melt butter over medium heat. Add olive oil. When the butter/oil mixture is fully heated, immediately add sage, stirring constantly. Cook for no more than 30 seconds.
• Add chopped garlic and sauté very briefly, until garlic starts to perfume the oil but has not yet browned. Add a pinch of salt and pepper. Remove from heat and drizzle over polenta.
• Broil for 3-5 minutes.

POLENTA ROUNDS WITH SAUSAGE RAGOUT

Steps:

• In a large skillet, cook sausage and garlic over medium heat until no longer pink; drain. Stir in tomatoes and pepper. Cook and stir for 4-5 minutes or until heated through. Remove from the heat; stir in basil., In another skillet, cook polenta slices in oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with sausage mixture; sprinkle with cheese.

VEGGIE-TOPPED POLENTA SLICES

Steps:

• In a large nonstick skillet, cook polenta in 1 tablespoon oil over medium heat for 9-11 minutes on each side or until golden brown., Meanwhile, in another large skillet, saute zucchini in remaining oil until tender. Add shallots and garlic; cook 1 minute longer. Add the broth, pepper and salt. Bring to a boil; cook until liquid is almost evaporated., Stir in the tomatoes, basil and parsley; heat through. Serve with polenta; sprinkle with cheese.