Mexican Polenta scramble
Ingredients
• 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 prepared plain 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)
Preparation
1. 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.
2. 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.
• 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 prepared plain 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)
Preparation
1. 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.
2. 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.