Mexican Polenta Scramble

Made it,
Loved it.

Serving size 4

Prep Time

Total Time 30MIN

Ingredients

1 Tbsp extra virgin olive oil
4 poblanos or 2 green bell peppers, diced
1 pt cherry tomatoes, halved
2 tsp ground cumin
¼ tsp salt
1 16-ounce tube prepared plain polenta, cut into 1/2-inch slices
1 1 bunch scallions, trimmed and sliced
1 cup shredded reduced-fat cheddar cheese, preferably sharp
¼ cup chopped fresh cilantro
1 Tbsp lime juice
1 avocado, diced
2 Tbsp pepitas, toasted (see tip)

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.

Tip: 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. To toast pepitas: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.