Mexican Polenta Scramble

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  Prep Time: 30 min

  
  
  



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  Level: Easy

  
  
  



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  Yield: 4 servings, 1 1/2 cups each

  
  
  

 

• 1 tablespoon extra-virgin olive oil



• 4 poblanos or 2 green bell peppers, diced



• 1 pint cherry tomatoes, halved



• 2 teaspoons ground cumin



• 1/4 teaspoon salt



• 1 16-ounce tube San Gennaro Traditional Polenta, cut into 1/2-inch slices



• 1 bunch scallions, trimmed and sliced



• 1 cup shredded reduced-fat Cheddar cheese, preferably sharp



• 1/4 cup chopped fresh cilantro



• 1 tablespoon lime juice



• 1 avocado, diced



• 2 tablespoons pepitas, toasted (see Tip)

Directions

Heat oil in a large nonstick skillet over medium-high heat. Add peppers and cook, stirring occasionally, until bright green and just starting to soften, about 3 minutes. Stir in tomatoes, cumin and salt; cook, stirring often, until the tomatoes start to break down, 2 to 3 minutes. Crumble polenta slices into the pan and cook, stirring occasionally, until heated through, 1 to 2 minutes. Stir in scallions, cheese, cilantro and lime juice. Serve the scramble topped with diced avocado and toasted pepitas.

To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

 

(Recipe courtesy of EatingWell.com)