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20 minute dinner recipes

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Mexican Polenta Scramble


From EatingWell:  October/November 2006

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.

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



  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.


Per serving : 315 Calories; 20 g Fat; 6 g Sat; 8 g Mono; 20 mg Cholesterol; 26 g Carbohydrates; 13 g Protein; 6 g Fiber; 600 mg Sodium; 645 mg Potassium

1 Carbohydrate Serving

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

Tips & Notes