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New Years is almost here! Yay! This Black Eyed Pea Salsa with Crispy Polenta is a great way to bring in the New Year. It has your black eyed peas for luck. It’s vegan, and it’s healthy (but tastes not healthy). Yum. The polenta makes this dish! It’s crispy on the outside, and creamy in the middle.

Let’s start with the salsa first:

All this chopping is worth it I promise. I put tomatoes, cilantro, onion, jalapenos, and bell pepper in my salsa. Then dump in some thawed corn kernels for sweetness, some black eyed peas for heartiness, and some avocado for creaminess. I love all the colors. They make me smile.

The dressing is just lime juice, salt, and pepper. So simple and clean. I love it. Now it’s polenta time… Start by slicing a tube of polenta into 1/4″ slices.

Then heat up a skillet and fry/brown the rounds in olive oil. BE VERY CAREFUL! THE POLENTA SPLATTERS AND POPS! Sorry for yelling, but it hurts when that oils pops on you…

Be patient, this does take a little while. It took my batch about 7- 10 minutes on each side. Again it is sooooo worth it. I love polenta. I think I just love corn. I am seeing a pattern…Tortilla chips, polenta, grits….yeah anything with corn.

We should probably test the salsa while we are waiting for the polenta… Yep…a dash more salt. Maybe one more chip.

Perfection!



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