Polenta with Tomato, Mushrooms, and Blackeye Peas Made this as a side dish last night, but it could easily be converted to a main course.

16-ounce tube of organic polenta, divided into 16 slices
8 ounces sliced button mushrooms
2 garlic cloves, minced
2 tbsp fresh minced parsley
14 1/2 oz can diced tomatoes, "italian herb-flavored" in juices
6 oz fresh blackeye peas (if pre-cooked, don't simmer as long)
Cooking spray
2 tbsp Olive oil

Preheat oven to 450 F.
Saute' mushrooms, garlic in olive oil until soft. Mix in parsley, tomatoes, and blackeyed peas. Bring to a boil, then reduce heat to a simmer. In the meanwhile, prepare the polenta.
Coat baking sheet with cooking spray, place polenta slices on sheet, lightly brush polenta with olive oil. Bake 5 minutes or until polenta is lightly browned.
Stir sauce.
Flip polenta slices, lightly brush with oil, and bake 5 more minutes.
Season sauce with salt and black pepper to taste. Simmer until fairly thick and chunky. Blackeye Peas should be tender but not mushy.
Spoon sauce over polenta.

Serves 4. Posted by todd on January 25, 2003 | TrackBack

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