Mexican Polenta Scramble
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. StirAdvertisement
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.
1 starch, 1 1/2 vegetable, 1 high fat meat, 2 fat