Monday, July 5, 2010

MexItalian Peas & Polenta

Serves 2 hungry adults

Optional - 1 small onion, chopped
Optional - 2 cloves garlic, smooshed
Optional - leftover fresh veggies, chopped
1 can black-eyed peas, rinsed & drained to reduce sodium.
1/2 can no-added-sodium chopped tomato
Big glop of favorite salsa, about the same amount as the canned tomatoes. (to taste)
Splash of hot pepper sauce (adjust to taste).
Optional - Italian seasoning, fresh parsley, fresh cilantro, or other chopped spices/herbs to taste. Keep a few pretty pieces of fresh herbs unchopped for garnish, if desired.
1 tube polenta, sliced in 1/4- to 1/2" rounds (or your own home-made polenta, cooled & sliced).

Saute optional items if being used (onion, garlic, & veggies) in a saucepan or large skillet, using a bit of fruit juice, wine, or bouillion if desired to prevent sticking. When browned, add remaining ingredients except fresh herbs & heat through.

While this cooks, "fry" the polenta in a skillet, using a bit of juice near the end as the "oil" to give it a nice brown crust.

If using fresh herbs, add to bean mixture just before serving.

Arrange polenta slices on plate & top w/bean mixture. Add a few pieces of the fresh herbs on top for a pretty presentation.

Total prep/cooking time is about 15 minutes.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.