Mexican Polenta Scramble
We've borrowed the best Mexican flavors and ingredients for this quick scramble. Poblano peppers can vary widely, but in general they have a medium level of spiciness. If you can't find them, green bell peppers can be substituted; to replace the heat of the poblanos, add a minced jalapeno pepper. Note: Pepitas, olive-green-hulled pumpkin seeds, are commonly used in Mexican cooking and are a perfect snack when roasted and lightly salted. Find them in the bulk-foods section of natural-foods markets, Mexican grocers or at melissas.com. Make it a Meal: For supper, serve with a side of black beans; for brunch, with eggs and corn tortillas.
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)
Directions
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. 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.
Nutrition Information
Per serving
Calories: 315
Carbohydrates: 26g
Fat: 20g
Saturated Fat: 6g
Monounsaturated Fat: 8g
Protein: 13g
Cholesterol: 20mg
Dietary Fiber: 6g
Potassium: 645mg
Sodium: 600mg
Nutrition Bonus: Vitamin C (220% daily value), Calcium (45% dv), Vitamin A (35% dv), Folate (20% dv), Potassium (18% dv).
SERVES: 4
PREP TIME: 30 minutes
TOTAL TIME: 30 minutes
LEVEL: Easy
MEETS THESE GUIDELINES:
Low Calorie
High Fiber
Low Cholesterol
High Potassium
High Calcium
RECIPE TIPS:
To toast chopped nuts and seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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