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Truthfully, I didn't start loving polenta until probably around four years ago. My college-aged personal was never subjected to the delightfulness from the flavor or texture. From the shame really, but since my discovery I've relished in polenta centered dishes.
These days you can run into polenta in restaurants or within the millions of formulas in Pinterest. Today, I'm getting you a killer brunch recipe to serve once you seem like being a small fancy. Funny plenty of, this recipe in fact isn't extravagant or difficult at all. The substances are simple and you more than likely have them sitting in your pantry already. For reals.
To make this brunch particular, the polenta is first blended with a little drinking water, garlic and sodium and pepper to form a good paste. You'll press it down into a large cast iron skillet, then top with refried beans (Investor Joe's beans are my staple), your favorite salsa, cheese and then organic eggs. Bonus! There's a whopping 5g of dietary fiber and over 14g protein in one offering of the beauty. Don't worry, I've got your dietary bases covered for you.
I do have to remember that you may make this as spicy as you would like. If you're a spicy fiend like your girl Ambitious Kitchen, after that feel free to use a scorching salsa and best then end with a few drizzles of hot sauce (Tapatio is a staple).
So far as parmesan cheese is concerned, I actually used Move VEGGIE's Lactose Free Cheddar Shreds As much of you know, I've been dealing with Go Veggie for more than two years now. I switched to their mozzarella cheese after finding how lovely it melts in every my formulas - exactly like regular parmesan cheese! Another perk is the fact that Go Veggie's parmesan cheese provides 50% more calcium, no cholesterol or saturated excess fat, and no lactose or gluten. They are things that are vital that you me when I'm food preparation for Tony as his family has a background of both high blood circulation pressure and cholesterol.
So far as what this recipe preferences like, it is rather similar to huevos rancheros, perhaps even with a hint of tamale flavor as well. The layers of flavorful polenta and refried coffee beans will have your heart singing, I promise. This is unquestionably one of my favorite brunches out there, and I am hoping you discover the time to take pleasure from it! Best yet, this can very easily be produced into a straightforward dinner - just increase the quantity of eggs. I've included nutritional info for both breakfast and dinner variations below. Enjoy! xo.
Polenta, Refried Beans & Egg Skillet Bake
Prep time:
10 mins
Cook time:
30 mins
Total time:
40 mins
Ingredients
1/4 cup tepid to warm water
2 cloves garlic clove, minced
3/4 cup Move Veggie! Lactose Free Cheddar Shreds
1 cup your favorite chunky tomato salsa
6 organic cage free eggs
To garnish: Fresh cilantro, diced avocado and scorching sauce
Instructions
Preheat oven to 375 levels F. Spray a 9-inches ensemble iron skillet generously with nonstick cooking spray. You can even work with a 9x9 inch pan if that's what you have on hand.
In a large bowl, break up the polenta with your hands so that it's chunky and crumbly. Add in warm water, garlic clove, sodium and pepper; combining again together with your hands until well mixed. Pat polenta down in the skillet and equally cover underneath.
Next pass on refried beans outrageous from the polenta, accompanied by salsa. Sprinkle mozzarella cheese over the top, then split eggs on top. Generously time of year with more sodium and pepper. Bake for 25-35 a few minutes or until egg whites are set. Drizzle warm sauce on top and garnish with avocado and cilantro, if desired. Serves 6.
If you want to serve this for supper, I would recommend using 8 eggs and decreasing the quantity of servings to 4 people. This way each person gets two eggs. Nutrition with 8 eggs, making 4 servings total: Calories: 409 Fats: 12.3g Carb: 46.6g Fiber 7.5g Sugars: 6.2g Proteins 25.3g
In the oven right now! I'm very excited to try out this!

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