Frank's Recipes! Polenta with Black Eyed Peas

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Polenta with Black Eyed Peas

8 oz Dried black-eyed peas*
1 tablespoon Olive oil
1 each Onion, diced
4 each Garlic cloves, minced
4 cup Water
1 each Bay leaf
1 1/2 cup Sliced okra
5 each Tomatoes, peeled, chopped
2 tsp Dried basil
1/4 tsp Dried thyme
Lemon juice - to taste
Ground pepper - to taste
5 cup Water
8 oz Cornmeal
1/4 cup Grated Parmesan cheese
1/4 cup Toasted pine nuts
1 tablespoon Dried rosemary

*Soak black-eyed peas overnight.

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

Yield: 4 servings

In 4 quart pot over medium heat, heat 1 teaspoon of oil. Add onion and half of the garlic. Sauté' until tender, about 5 minutes. Add beans (black-eyed peas), water and bay leaf. Bring to boil, then reduce heat to medium, cover, and cook for 1 to 1 1/2 hours, or until tender. Drain, remove bay leaf, set aside.

In a large no-stick frying pan over medium-high heat, heat the remaining oil. Add okra and sauté' quickly, about 3 minutes. Add reserved beans, tomatoes, basil, thyme and remaining garlic.

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

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.

Stir in the Parmesan, pine nuts and rosemary. Continue to cook, stirring constantly, until the mixture is very thick, about 20 min. 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.

Unmold polenta and cut into 3/4 inch slices. Coat a large no-stick frying pan with no-stick spray. Over medium-high heat, sauté' polenta slices until they are crisp and golden brown, about 5 minutes per side. Serve topped with black-eyed peas.

Per serving: 516 calories, 12.8 g fat (22%), 14 g fiber, 22.3 g protein, 5 mg cholesterol, 149 mg sodium.