Mexican Polenta Scramble

Prep Time: 30 min
Level: Easy
Yield: 4 servings, 1 1/2 cups each

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 San Gennaro Traditional 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)

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

(Recipe courtesy of EatingWell.com)