How will you feel about polenta? Have you ever really tried it? Otherwise, here’s your opportunity for a fabulous launch!

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How will you feel about polenta? Have you ever really tried it? Otherwise, here’s your opportunity for a fabulous launch!

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Truthfully, I didn’t start loving polenta until most likely around four years back. My college-aged self was never subjected to the delightfulness of the taste or texture. It’s a shame actually, but since my breakthrough I’ve relished in polenta based dishes.

These days you can run into polenta in restaurants or within the millions of recipes on Pinterest. Today, I’m getting you a killer brunch recipe to serve whenever you seem like being a little fancy. Funny more than enough, this recipe actually isn’t elegant or difficult in any way. The substances are simple and you also probably have them sitting in your pantry already. For reals.

To create this brunch special, the polenta is first mixed with a little water, garlic and sodium and pepper to create a nice paste. You’ll press it down into a large cast iron skillet, then top with refried coffee beans (Trader Joe’s coffee beans are my staple), your favorite salsa, cheese and organic eggs. Reward! There is a whopping 5g of dietary fiber and over 14g proteins in one offering of the beauty. Don’t get worried, I’ve got your nutritional bases covered for you.

I do need to remember that you can make this as spicy as you’d like. If you are a spicy fiend like your girl Ambitious Kitchen, then feel absolve to use a scorching salsa and best then finish off with several drizzles of scorching sauce (Tapatio is a staple).

So far as cheese is concerned, We used Move VEGGIE’s Lactose Free Cheddar Shreds As much of you know, I’ve been working with Move Veggie for over two years right now. I switched with their cheese after finding how lovely it melts in every my meals – exactly like regular parmesan cheese! Another perk is that Go Veggie’s mozzarella cheese provides 50% more calcium mineral, no cholesterol or saturated fat, and no lactose or gluten. These are things which are vital that you me when I’m cooking food for Tony as his family has a history of both high blood circulation pressure and cholesterol.

So far as what this recipe preferences like, it’s very similar to huevos rancheros, perhaps even having a hint of tamale flavor too. The levels of flavorful polenta and refried coffee beans could have your center singing, I promise. This is completely one of the best brunches out there, and I am hoping you find the time to take pleasure from it! Best however, this can very easily be made into an easy dinner – simply increase the amount of eggs. I’ve included nutritional info for both breakfast and dinner versions below. Enjoy! xo.

Polenta, Refried Coffee beans & Egg Skillet Bake

Prep time:

10 mins

Cook period:

30 mins

Total period:

40 mins

Ingredients

1/4 cup hot water

2 cloves garlic clove, minced

3/4 cup Move Veggie! Lactose Free Cheddar Shreds

1 cup your preferred chunky tomato salsa

6 organic cage free eggs

To garnish: Fresh cilantro, diced avocado and hot sauce

Instructions

Preheat oven to 375 levels F. Apply a 9-in . ensemble iron skillet generously with nonstick cooking spray. You can even work with a 9×9 inches 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; combining again with your hands until well mixed. Pat polenta down within the skillet and equally cover underneath.

Next spread 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 for 25-35 mins or until egg whites are established. Drizzle hot 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 individual gets two eggs. Diet with 8 eggs, producing 4 portions total: Calorie consumption: 409 Extra fat: 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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