Polenta With Black-eyed Peas Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
8 ounce: Dried black-eyed peas*,
1/4 tsp: Dried thyme,
1 tbsp: Olive oil,
Lemon juice, to taste
1: Onion, diced
Ground pepper, to taste
4: Garlic cloves, minced
5 cup: Water,
4 cup: Water,
8 ounce: Cornmeal,
1: Bay leaf,
1/4 cup: Grated Parmesan cjeese,
1 1/2 cup: Sliced okra,
1/4 cup: Toasted pine nuts,
5: Tomatoes, peeled, chopped
1 tbsp: Dried rosemary,
2 tsp: Dried basil,
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 1 1/2 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 3/4 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, 12.8 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
Source from luhu.jp
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 1 1/2 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 3/4 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, 12.8 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
Source from luhu.jp