Thursday, July 30, 2009

Mexican Polenta Scramble

Tonight I got home late so we had this dinner, which was pretty quick. The part that takes the longest is when the poblanos are steaming in the bowl (or ziploc bag, in my case). It was very yummy. I used the tube polenta and it worked out nicely. I also found pepitas (pumpkin seeds) in the bulk bins at Wegmans so I got enough for the meal for about 10 cents. Sweet.


Mexican Polenta Scramble
Eating Well via Joe's Blog

4 poblano peppers
1 tablespoon extra-virgin olive oil
1 pint cherry tomatoes, halved
2 teaspoons ground cumin
1/4 teaspoon salt
16 ounces refrigerated firm polenta, cut into small cubes (you could use the pre-prepared in a tube)
1/2 cup chopped green onions
4 ounces shredded sharp Cheddar cheese
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
2 tablespoons pepitas, toasted
Diced avocado

Preheat the broiler.

Trim and remove the seeds from the poblanos. Cut in quarters and place skin side up on a foil lined baking sheet - flatten with your hand. Place under the broiler and bake until the skin blisters and blackens - 4-8 minutes. Carefully remove and put them in a bowl - cover with saran wrap and let steam 15-20 minutes. Remove the blackened skin and dice.

In a large skillet, heat oil medium-high. Add roasted peppers, tomatoes, cumin and salt. Cook until the tomatoes begin to soften - about 2-4 minutes. Add polenta cubes and continue cooking for about 3-4 minutes. Stir in green onions, cheese, cilantro and lime juice. Remove from heat and scatter with toasted pepitas and diced avocado before serving.

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