Mexican Polenta Scramble

Mexican Polenta Scramble

3 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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  • 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

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  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
  2. in tomatoes, cumin and salt; cook, stirring often, until the tomatoes start to break down,
  3. 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.

Nutrition information

  • Serving size: 1 1/2 cups
  • Per serving: 346 calories; 20 g fat(6 g sat); 7 g fiber; 32 g carbohydrates; 14 g protein; 78 mcg folate; 20 mg cholesterol; 6 g sugars; 1822 IU vitamin A; 130 mg vitamin C; 446 mg calcium; 2 mg iron; 744 mg sodium; 645 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 1/2 vegetable, 1 high fat meat, 2 fat

Reviews 3

October 12, 2012
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By: EatingWell User
Even my skeptic teenager wanted more! Excellent vegetarian gluten free dinner choice. Wonderful variety of favors and textures. My family of 6 children and a husband asked that I include this meal as a regular menu item for our family dinners. I highly recommend this dish! Pros: Lots of flavor Cons: Takes time
March 01, 2012
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By: EatingWell User
This dish was delicious! I used red and orange bell peppers because that is what I had on hand. We did not top it with avocados or pepitas because we didn't have them. I think that they would have been wonderful additions! My 10 month old and my 4 year old also enjoyed it. To add some heat my husband and I put some chipotle tabasco on top and that just made it all the better. I made some black beans as a side and they were good mixed in with the dish so next time I might add black beans or pinto beans when I put in the tomatoes.
April 29, 2010
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By: EatingWell User
This was very good and very filling. I made it as written, using Cabot reduced-fat cheddar with peppers. My only very slight complaint is that the mixture got a little goopier than I expected. Next time I would probably add the tomatoes at the very end and just heat through so that they do not release too much water into the polenta crumbles.