Black Eyed Pea Stew with Polenta

Bringing good fortune for the New Year, eating black-eyed peas are a Southern Tradition on New Year’s. We enjoy black eyed peas as salad and in soups and now here is a very fast stew with polenta.

Serving Size: 4

Ingredients:

• 1 cup dried black eyed peas
• 1 onion, chopped
• 2 tablespoons oil
• 1 red bell pepper, de-seeded and chopped
• 1 green bel pepper, de-seeded and chopped
• 1/2-1 cup water
• 2 cloves garlic, minced
• 1 can corn, drained
• 1 cup cherry tomatoes, quartered
• 1-2 teaspoons taco seasonings
• 1/4 cup coriander or cilantro, chopped
• 1 cup kale, chopped
• 1 cup cornmeal, coarse ground
• 2 teaspoons salt
• 1/4 cup grated soy cheese

Directions:

1. Soak the cup of black-eyed peas overnight in 3-4 cups water.
2. The next day, drain the water off and rinse the black eyed peas.
3. Heat the oil in a large pot.
4. Add the chopped onion and sauté.
5. Add the red and green bell pepper pieces and continue to sauté, stirring.
6. Add the black eyed peas. minced garlic and the tomatoes.
7. Add 1/2 cup water. the taco seasonings and the corn.
8. Bring a pot with 4 cups of water to boil.
9. Add the 2 teaspoons of salt and then the cornmeal. Stir the cornmeal as it cooks and thicks, being careful for spattering as it can burn.
10. Once the cornmeal is cooked, remove from the heat.
11. Add the chopped cilantro and kale to the black eyed pea mixture and mix well.
12. It only takes a couple of minutes for these to be wilted.
13. Season to taste with salt and pepper and possibly a dash of cayenne as desired.
14. Prepare individual bowls with the polenta and sprinkle some grated soy cheese on top.
15. Spoon helpings of the black eyed pea mixture on top.
16. Garnish with a few coriander leaves and a coupe of cherry tomatoes.