Truthfully, I didn’t start loving polenta until most likely around four years ago. My college-aged personal was never exposed to the delightfulness from the flavor or texture. It’s a shame really, but since my breakthrough I’ve relished in polenta centered dishes.
These days it’s easy to run into polenta in restaurants or within the millions of quality recipes on Pinterest. Today, I’m bringing you a killer brunch recipe to serve once you feel like being a small fancy. Funny enough, this recipe in fact isn’t fancy or difficult at all. The substances are simple and you probably have them seated in your pantry already. For reals.
To create this brunch particular, the polenta is first blended with a little water, garlic and sodium and pepper to form a good paste. You’ll press it into a large cast iron skillet, after that best with refried beans (Investor Joe’s beans are my staple), your preferred salsa, cheese and then organic eggs. Reward! 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 nutritional bases covered for you.
I do need to note that you can make this as spicy as you’d like. If you’re a spicy fiend like your girlfriend Ambitious Kitchen, then feel free to use a popular salsa and top then end with a few drizzles of scorching sauce (Tapatio is a staple).
As far as parmesan cheese is concerned, I actually used GO VEGGIE’s Lactose Totally free Cheddar Shreds As many of you understand, I’ve been dealing with Go Veggie for more than two years now. I switched with their mozzarella cheese after discovering how lovely it melts in all my quality recipes – just like regular cheese! Another perk is the fact that Go Veggie’s cheese provides 50% more calcium mineral, no cholesterol or saturated unwanted fat, no lactose or gluten. These are things that are important to me when I’m cooking food for Tony as his family has a background of both high blood pressure and cholesterol.
As far as what this recipe tastes like, it’s very similar to huevos rancheros, maybe even with a hint of tamale flavor as well. The levels of flavorful polenta and refried coffee beans will have your center singing, I promise. This is totally one of the best brunches on the market, and I hope you discover the time to take pleasure from it! Best yet, this can very easily be made into an easy dinner – simply increase the amount of eggs. I’ve included dietary details for both breakfast and dinner variations below. Enjoy! xo.
Polenta, Refried Coffee beans & Egg Skillet Bake
1/4 cup tepid to warm water
2 cloves garlic, minced
3/4 cup Move Veggie! Lactose Free of charge Cheddar Shreds
1 cup your favorite chunky tomato salsa
6 organic cage free eggs
To garnish: Fresh cilantro, diced avocado and sizzling sauce
Preheat oven to 375 degrees F. Spray a 9-inches solid iron skillet generously with nonstick cooking spray. You can even work with a 9×9 in . pan in the event that’s what you have got on hand.
In a large bowl, split up the polenta with your hands so that it’s chunky and crumbly. Add in warm water, garlic, salt and pepper; mixing again with your hands until well mixed. Pat polenta down within the skillet and equally cover the bottom.
Next spread refried beans over the top of the polenta, followed by salsa. Sprinkle cheese outrageous, then crack eggs on top. Generously time of year with more sodium and pepper. Bake for 25-35 moments or until egg whites are set. Drizzle sizzling sauce on top and garnish with avocado and cilantro, if desired. Serves 6.
If you’d like to serve this for dinner, I suggest using 8 eggs and decreasing the quantity of servings to 4 people. This way each person gets two eggs. Diet with 8 eggs, producing 4 servings total: Calories: 409 Fat: 12.3g Carb: 46.6g Fibers 7.5g Sugar: 6.2g Protein 25.3g
In the oven right now! I’m very thrilled to try out this!
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