Black-Eyed Pea Polenta
3 cups water
Salt
2 tablespoons butter
1 cup instant polenta
1 can (15.5 ounces) black-eyed peas, drained and mashed
Pour the water into a medium saucepan. Bring to a boil, salt the water and add butter and instant polenta. Cook for 5 minutes. Add the mashed black-eyed peas and continue to cook for 3 more minutes. Turn off heat and let rest for another minute or so. Pour polenta mixture into an 8-inch loaf pan and let it solidify. (Takes about 15 minutes.) When solidified, flip pan over onto plate and slice as desired.
Pat Kutchins
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