Mexican Polenta Scramble

Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, October/November 2006

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Recipe Summary

total:
30 mins
Servings:
4
Nutrition Profile:
Low-Calorie
High Fiber
Gluten-Free
Vegetarian
High Calcium
Bone Health
Healthy Aging
Healthy Immunity
Healthy Pregnancy
Nutrition Info
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Ingredients

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

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  • 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.

Tips

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 Facts

Serving Size: 1 1/2 cups
Per Serving:
346 calories; protein 13.8g 28% DV; carbohydrates 32.4g 11% DV; exchange other carbs 2; dietary fiber 7.2g 29% DV; sugars 6.3g; fat 20g 31% DV; saturated fat 5.5g 28% DV; cholesterol 20mg 7% DV; vitamin a iu 1821.8IU 36% DV; vitamin c 130mg 217% DV; folate 77.6mcg 19% DV; calcium 445.7mg 45% DV; iron 2.1mg 12% DV; magnesium 39.1mg 14% DV; potassium 645mg 18% DV; sodium 743.8mg 30% DV; thiamin 0.1mg 12% DV.
Exchanges:

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

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
RaisinHell91
Rating: 4 stars
08/04/2019
Tasty quick and pretty budget-friendly. Read More
EatingWell User
Rating: 5 stars
10/12/2012
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 Read More
EatingWell User
Rating: 5 stars
03/01/2012
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. Read More
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EatingWell User
Rating: 4 stars
10/30/2011
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. Read More
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