Mexican Polenta Scramble Recipe

Mexican Polenta Scramble Recipe

  • 1 tablespoon extra-virgin olive oil
  • 4 poblano 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)
  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.
  2. Stir in tomatoes, cumin and salt; cook, stirring often, until the tomatoes start to break down, 2 to 3 minutes.
  3. Crumble polenta slices into the pan and cook, stirring occasionally, until heated through, 1 to 2 minutes.
  4. Stir in scallions, cheese, cilantro and lime juice. Serve the scramble topped with diced avocado and toasted pepitas.
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