Mexican Polenta Scramble

4.0 (27)
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. Make it a Meal: For supper, serve with a side of black beans; for brunch, with eggs and corn tortillas.

Yield: 4 servings, 1 1/2 cups each
Active Time: 30
Total Time: 30

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)

Preparation

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.

Tips & Notes

  • 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.

Nutrition

Nutrition Per Serving

calories 315
fat 20 g (6 g sat, 8 g mono)
cholesterol 20 mg
carbohydrates 26 g
protein 13 g
fiber 6 g
sodium 600 mg
potassium 645 mg

Nutrition Bonus Vitamin C (220% daily value), Calcium (45% dv), Vitamin A (35% dv), Folate (20% dv), Potassium (18% dv).

Carbohydrate Serving 1

Exchanges 1 starch, 1 1/2 vegetable, 1 high fat meat, 2 fat

From EatingWell October/November 2006