How will you experience polenta? Have you ever tried it? If not, here’s your opportunity for a fabulous intro!
Truthfully, I didn’t start loving polenta until most likely around four years ago. My college-aged self was never subjected to the delightfulness of 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 in the millions of meals in Pinterest. Today, I’m bringing you a killer brunch recipe to serve once you feel like being a little fancy. Funny enough, this recipe in fact isn’t elegant or difficult in any way. The ingredients are simple and you more than likely have them seated in your pantry currently. For reals.
To make this brunch special, the polenta is first mixed with a little water, garlic and sodium and pepper to form a good paste. You’ll press it down into a large cast iron skillet, after that top with refried beans (Investor Joe’s coffee beans are my staple), your preferred salsa, cheese and organic eggs. Reward! There is a whopping 5g of fibers and over 14g protein in one serving of the beauty. Don’t be concerned, I’ve got your nutritional bases covered for you personally.
I do need to remember that you can make this as spicy as you’d like. If you are a spicy fiend like your girlfriend Ambitious Kitchen, then feel free to use a sizzling hot salsa and top then finish off with a few drizzles of warm sauce (Tapatio is a staple).
So far as parmesan cheese is concerned, I actually used Move VEGGIE’s Lactose Free Cheddar Shreds As many of you understand, I’ve been working with Go Veggie for over two years now. I switched to their cheese after discovering how lovely it melts in all my dishes – just like regular mozzarella cheese! Another perk is that Go Veggie’s mozzarella cheese provides 50% more calcium, no cholesterol or saturated unwanted fat, no lactose or gluten. These are things that are important to me when I’m food preparation for Tony as his family members has a history of both high blood pressure and cholesterol.
As far as what this recipe preferences like, it is rather much like huevos rancheros, perhaps even with a hint of tamale flavor too. The levels of flavorful polenta and refried coffee beans could have your center singing, I promise. This is certainly one of the best brunches around, and I am hoping you find the time to enjoy it! Best yet, this can very easily be made into an easy dinner – just increase the quantity of eggs. I’ve included dietary information for both breakfast time and dinner versions below. Enjoy! xo.
Polenta, Refried Beans & Egg Skillet Bake
1/4 cup hot water
2 cloves garlic, minced
3/4 cup Go Veggie! Lactose Free Cheddar Shreds
1 cup your favorite chunky tomato salsa
6 organic cage free eggs
To garnish: Fresh cilantro, diced avocado and popular sauce
Preheat oven to 375 levels F. Apply a 9-inch solid iron skillet generously with nonstick cooking spray. You can even work with a 9×9 inch pan in the event that’s what you possess on hand.
In a big bowl, break up the polenta with your hands in order that it’s chunky and crumbly. Add in warm water, garlic clove, salt and pepper; blending again together with your hands until well mixed. Pat polenta down in the skillet and equally cover the bottom.
Next pass on refried beans outrageous of the polenta, followed by salsa. Sprinkle parmesan cheese outrageous, then split eggs on top. Generously season with more salt and pepper. Bake name for pigs feet 25-35 a few minutes or until egg whites are established. Drizzle hot sauce on top and garnish with avocado and cilantro, if preferred. Serves 6.
If you’d like to serve this for supper, I suggest using 8 eggs and decreasing the total amount of portions to 4 people. This way each person gets two eggs. Nourishment with 8 eggs, producing 4 servings total: Calories: 409 Extra fat: 12.3g Carb: 46.6g Fibers 7.5g Sugars: 6.2g Proteins 25.3g
In the oven today! I’m very thrilled to try out this!