Mexican Polenta Scramble


UPDATED: Wednesday April 9, 2014 8:23 AM

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

 

Recipe 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.