Creole Black-Eyed Peas And Polenta

• 3 c. water
• 3/4 tsp. salt
• 3/4 c. instant polenta
• 1/4 c. freshly grated Parmesan cheese
• vegetable cooking spray
• 3 1/2 c. frozen black-eyed peas
• 2 c. water
• 1 1/4 c. chopped onion
• 1 1/4 c. chopped green pepper
• 2 cloves garlic, minced
• 2 (14 1/2 oz.) cans no-salt added stewed tomatoes, undrained and chopped
• 1 Tbsp. low-sodium Worcestershire sauce
• 1/2 tsp. salt
• 1/4 tsp. ground red pepper
• 1/4 tsp. black pepper
• 1/4 tsp. hot sauce
• fresh parsley sprigs (optional)

1. Combine 3 cups water and salt in a medium saucepan; bring to a boil. Add polenta in a slow, steady stream, stirring constantly. Reduce heat to medium and cook 20 minutes, stirring constantly, until mixture pulls away from sides of pan. Add Parmesan cheese, stirring until cheese melts.
2. Spoon polenta mixture into a 9 x 5 x 3-inch loaf pan coated with vegetable cooking spray. Set aside and let cool completely.

water, salt, instant polenta, freshly grated parmesan cheese, vegetable cooking spray, frozen blackeyed, water, onion, green pepper, garlic, salt, worcestershire sauce, salt, ground red pepper, black pepper, hot sauce, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882254 (may not work)