Polenta Rounds with Black Eyed Pea Topping
Elevate your appetizer game with these crispy, golden Polenta Rounds with Black-Eyed Pea Topping—an irresistible fusion of textures and flavors! This recipe features pre-cooked polenta rounds pan-fried to perfection and topped with a savory, spiced black-eyed pea mixture with hints of cumin, paprika, and fresh parsley. Juicy cherry tomatoes and a touch of vegetable broth create a luscious, flavorful topping that's both hearty and vibrant. Whether sprinkled with Parmesan cheese for extra richness or served as-is, these bite-sized delights are perfect as an appetizer, side dish, or even a light meal. Ready in just 35 minutes, this dish is a surefire way to impress with minimal effort. Perfect for fans of plant-based cuisine or anyone looking for a creative new way to enjoy polenta, these easy-to-make treats are guaranteed to steal the spotlight!
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Recipe Information
Ingredients
- 1 roll Pre-cooked polenta roll
- 4 tablespoons Olive oil
- 1 cup Canned black-eyed peas (drained and rinsed)
- 1 cup Cherry tomatoes (halved)
- 0.5 cup Red onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Vegetable broth
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Grated Parmesan cheese (optional)
Instructions
Slice the pre-cooked polenta roll into 1/2-inch thick rounds.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, pan-fry the polenta rounds for 3-4 minutes on each side, or until golden and crispy. Remove and set aside on a plate lined with paper towels.
In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat. Add the finely chopped red onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic, ground cumin, and paprika. Cook for another 1 minute until fragrant.
Add the black-eyed peas, halved cherry tomatoes, vegetable broth, salt, and black pepper. Simmer for 8-10 minutes, stirring occasionally, until the mixture thickens and the tomatoes soften.
Remove the skillet from heat and stir in the fresh parsley.
To assemble, place the crispy polenta rounds on a serving platter. Spoon a generous amount of the black-eyed pea mixture onto each round.
Optional: Sprinkle grated Parmesan cheese on top before serving for an extra layer of flavor.
Serve warm as an appetizer, side dish, or light meal.
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2103 mg | 91% | |
| Total Carbohydrate | 127.6 g | 46% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 15.0 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1450 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
