Polenta with black-eyed peas

4 servings

Ingredients

Quantity Ingredient
8 ounces Dried black-eyed peas*
1 tablespoon Olive oil
1 Onion, diced
4 Garlic cloves, minced
4 cups Water
1 Bay leaf
1½ cup Sliced okra
5 Tomatoes, peeled, chopped
2 teaspoons Dried basil
¼ teaspoon Dried thyme
Lemon juice - to taste
Ground pepper - to taste
5 cups Water
8 ounces Cornmeal
¼ cup Grated Parmesan cjeese
¼ cup Toasted pine nuts
1 tablespoon Dried rosemary

Directions

*Soak black-eyed peas overnight.

1. To make black-eyed peas = Drain peas and set aside.

2. In 4 quart pot over medium heat, heat 1 teaspoon of oil. Add onion and half of the garlic. Saute' until tender, about 5 minutes.

3. Add beans (black-eyed peas), water and bay leaf. Bring to boil, then reduce heat to medium, cover, and cook for 1 to 1½ hours, or until tender. Drain, remove bay leaf, set aside.

4. In a large no-stick frying pan over medium-high heat, heat the the remaining oil. Add okra and saute' quickly, about 3 minutes.

5. Add reserved beans, tomatoes, basil, thyme and remaining garlic.

Saute' until heated through, about 3 to 5 minutes. Add lemon juice and pepper to taste. Transfer to serving bowl and keep warm.

6. To make polenta: While the beans are cooking, bring water to a boil, then reduce heat so water is just bubbling. Using a wooden spoon, slowly stir in the cornmeal. Continue stirring until the mixture thickens, about 3 minutes. 7. Stir in the Parmesan, pine nuts and rosemary. Continue to cook, stirring constantly, until the mixture is very thick, about 20 min. 8. Coat a 9x9 baking dish with no-stick spray. Add the polenta and smooth the top. Allow to cool for at least 30 minutes, or until firmly set. Refrigerate until needed. 9. Unmold polenta and cut into ¾ inch slices.

10. Coat a large no-stick frying pan with no-stick spray. Over medium- high heat, saute' polenta slices until they are crisp and golden brown, about 5 minutes per side.

11.Serve topped with black-eyed peas.

Per serving: 516 calories, 12⅘ g fat (22%), 14 g fiber, 22.3 g protein, 5 mg cholesterol, 149 mg sodium. From Prevention Magazine, January 1991 as given to them by: The Aveda Spa, Osceola, Wisconsin Posted by: Sheila Exner, Jan. 1992 From: Fred Towner Date: 21 Jun 94 From: Dale Shipp Date: 09-26-94

Related recipes