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