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.

    http://www.delish.com/recipefinder/mexican-polenta-scramble-recipe-7581

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

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