North Texas GIG


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Polenta with Chicken and Black-Eyed Pea Salsa

Basic Polenta


1 cup frozen black eyed-peas

1 cups diced plum tomatoes

1 cup frozen whole kernel corn, thawed

cup sliced green onions

2 tsp minced jalapeno pepper

1 tsp dried basil

tsp sugar

1/8 tsp pepper

3 tbls white wine vinegar

1 tsp olive oil

1 clove garlic

4- 4 oz skinned, boned chicken breasts

1 tsp ground cumin

1/8 tsp pepper

2 tbls butter

Prepare Basic Polenta, spread in Pam-sprayed 9 inch sq baking pan.  Press with Saran Wrap, chill 2 hours.  Place black-eyed peas in small sauce pan, cover, bring to boil, simmer 30 min.  Drain, rinse.  Combine peas, tomatoes and next 11 ingredients in a bowl and let stand at room temp, stirring occasionally.  Sprinkle chicken with cumin and pepper, set aside.  Cook chicken in butter until done.  Remove and keep warm.  Cut Polenta in 4 squares, and again to make 2 triangles.  Cook these in small amount of butter in skillet until lightly browned.  Remove, set aside, keep warm.  Cut chicken breasts, arrange on polenta triangles, top with salsa/bean mixture.

Submitted by Betty Barfield