Monday, December 28, 2009

A New Year's Eve Appetizer: Polenta Rounds and Black-Eyed Pea Dip

This is a yummy appetizer to serve at your New Year's Eve party. If your guests eat a bit after midnight, they're well on their way to a year of good luck...

Polenta Rounds and Black-Eyed Pea Dip
Adapted from Southern Living.
Makes 12-15 individual appetizers or two cups of dip.

(Notes: This recipe is delicious as presented, but you can skip the polenta and serve the dip surrounded by good-quality tortilla chips if you'd like. I originally intended to use my homemade black-eyed peas for this, but ended up using canned peas. It was still wonderful.)

1 (16-oz.) tube refrigerated polenta, cut into 1/4 inch slices
1 (15-oz.) can black-eyed peas, rinsed and drained
1/2 cup finely chopped onion
1/4 cup water
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon garlic pepper
1/2 cup diced tomatoes
4 tablespoons chopped fresh cilantro
1/4 cup light sour cream
Optional: 3 tablespoons finely diced jalapeno pepper

Bake polenta slices according to directions on package.

In a medium skillet, cook peas and next 5 ingredients over medium heat 3 minutes or until water evaporates. Remove from heat; stir in tomatoes and cilantro. If desired, stir in diced jalapeno pepper. Spoon warm black-eyed pea mixture over polenta rounds, and top evenly with sour cream.

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