Polenta Rounds with Black Eyed Peas

Quick easy weeknight dish. If you can not find the tube of already made polenta, you can easily make it yourself. Bring 3 cups of water to a boil in a saucepan. Reduce heat to low. Add 1 tsp. Salt, 1 C. yellow cornmeal. Cook, stirring regularly, until mixture is thick about 40 minutes. Spoon mixture into a lightly greased pan. Cover and refrigerate overnight. Cut into thin slices.  

16 oz. Tube Polenta
15 oz. Black Eyed Peas
15 oz. Tomatoes, diced
4 Tbsp. Cilantro, fresh, chopped
½ C. Onion, minced
¼ C. Water
¼ tsp. Red Pepper Flakes
¼ tsp. Salt
Sour Cream
Vegetable Oil

Cut polenta into ¼ inch rounds. Heat a small amount of oil in large non-stick skillet. Cook polenta in batches until golden brown on both sides. Remove to a baking sheet. Keep warm in the oven while you make the sauce. In a skillet, saute onion until translucent. Add water, peas, tomatoes and spices. Cook over medium heat, stirring frequently until thickened. Season with salt and pepper. Spoon over rounds and top with sour cream.