Mexican Polenta Scramble

  • 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
  • 1/4 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
  • 1/4 cup(s) chopped fresh cilantro
  • 1 tablespoon(s) lime juice
  • 1 avocado, diced
  • 2 tablespoon(s) pepitas, toasted
  • 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.

    This entry was posted in Gluten Free, Main Dishes, Mexican Dishes, Polenta, Vegetarian and tagged . Bookmark the permalink.

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