Polenta Rounds With Black-eyed Pea Topping (myrecipes.com)
Preparation Time: 15 minutes minutes
Cooking Time: 11 minutes minutes
1/2 (16-oz.) tube refrigerated sun-dried tomato polenta, cut into 6 even slices
Vegetable cooking spray
1 (15-oz.) can black-eyed peas, rinsed and drained
1/2 cup finely chopped onion
1/4 cup water
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1/2 cup diced tomatoes
4 tablespoons chopped fresh cilantro
1/4 cup light sour cream
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 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.Our inspiration was the West-African Potato Peanut Soup. This soup was easy to prepare with basic kitchen staples, yet the result was truly a special treat. The soup was creamy, yet contained no dairy product (well - we did add a dollop of sour cream for flair) and had several layers of flavor - Yum :). We paired the soup with a simple green salad topped with roasted root vegetables and a slice of crusty bread.
To finish out our African theme this evening, we made baked bananas gabon. These simply prepared bananas were dipped in egg, coated with graham crackers and baked to achieve a crispy coating while keeping a moist, warm interior.
Another successful night!