In My Kitchen: Pan-Fried Polenta Bites with Black-Eyed Peas [VEGAN]

There’s nothing like a tube of pre-cooked polenta to make a quick and easy weeknight meal.

These polenta bites make a great appetizer or light summer meal and are fast to make.

You’ll need:

  • 1 16 oz tube refrigerated polenta, cut into 12 even slices
  • 2 15 oz cans black-eyed peas, drained and rinsed
  • 1/2 cup onion, chopped
  • 1/2 cup water
  • Pinch of red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 cup diced tomatoes
  • 4 tablespoons cilantro, chopped, plus more for serving
  • Sour cream for serving (optional)


  1. Cook polenta rounds in a large nonstick skillet coated with cooking spray. Each round should be cooked about 5 minutes on each side, or until lightly browned. Remove from heat and set aside.
  2. While polenta is frying, cook black-eyed- peas, onion, water, red pepper and salt over medium heat for 3 minutes or until water evaporates.
  3. Remove from heat and stir in tomatoes and cilantro.
  4. Spoon warm black-eyed pea mixture over polenta rounds. Serve with sour cream and additional cilantro, if desired.

Source: Adapted from a recipe by Southern Living

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