This is one of those miracle recipes that is better than the sum of its parts.
Cook polenta on the stove top however you like. I just use polenta, water and salt but you may want to add butter, milk, stock, whatever. When polenta is done, add a package of frozen black eyed peas. Cook for a few minutes more. Pour into a buttered tray so the polenta is about 3/4" thick. After the polenta has solidified, cut into 3" triangles. Sautee in butter or oil until crispy on the outside.
The black eyed peas are chewy, in contrast to the soft polenta. They taste almost like walnuts, but are much healthier. Its the texture contrast between the crispy/chewy crust, the soft creamy interior and the firm chewy black eyed peas that makes this dish special. The black eyed peas have a subtle flavor that enhances rather than competes with the corn flavor of the polenta.