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Mexican Polenta Scramble
From EatingWell.com
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 jalapeñ 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.
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Nutritional Information
(per serving)
| Calories | 315 |
| Total Fat | 20g |
| Saturated Fat | 6g |
| Cholesterol | 20mg |
| Sodium | 600mg |
| Total Carbohydrate | 26g |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | 13g |
| Calcium | -- |
Ingredients
| U.S. | Metric | Conversion chart |
- 1 tablespoon(s) extra-virgin olive oil
- 4 poblanos or 2 green bell peppers, diced
- 1 pinch(s) cherry tomatoes, halved
- 2 teaspoon(s) ground cumin
- 0.25 teaspoon(s) salt
- 1 package(s) (16-ounces) prepared plain polenta, cut into 1/2-inch slices
- 1 bunch(es) scallions, trimmed and sliced
- 1 cup(s) shredded reduced-fat Cheddar cheese, preferably sharp
- 0.25 cup(s) chopped fresh cilantro
- 1 tablespoon(s) lime juice
- 1 avocado, diced
- 2 tablespoon(s) pepitas, toasted
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.
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