Honestly, I didn’t start loving polenta until probably around four years back. My college-aged self was never subjected to the delightfulness from the taste or texture. It’s a shame actually, but since my finding I’ve relished in polenta centered dishes.
These days you can run into polenta in restaurants or within the millions of recipes about Pinterest. Today, I’m bringing you a killer brunch formula to serve once you feel like being a small fancy. Funny enough, this recipe in fact isn’t extravagant or difficult whatsoever. The elements are simple and you more than likely have them sitting down in your pantry currently. For reals.
To create this brunch particular, the polenta is first mixed with a little water, garlic and sodium and pepper to form a nice paste. You’ll press it into a large solid iron skillet, after that best with refried beans (Trader Joe’s beans are my staple), your preferred salsa, cheese and organic eggs. Reward! There’s a whopping 5g of dietary fiber and over 14g proteins in one portion of this beauty. Don’t worry, I’ve got your dietary bases covered for you personally.
I do have to note that you may make this as spicy as you’d like. If you’re a spicy fiend like your girl Ambitious Kitchen, after that feel absolve to use a hot salsa and best then finish off with a few drizzles of popular sauce (Tapatio is really a staple).
So far as cheese is concerned, I used Move VEGGIE’s Lactose Free Cheddar Shreds As many of you know, I’ve been dealing with Go Veggie for over two years now. I switched to their mozzarella cheese after discovering how lovely it melts in every my meals – just like regular mozzarella cheese! Another perk is that Go Veggie’s mozzarella cheese provides 50% even more calcium, no cholesterol or saturated excess fat, and no lactose or gluten. They are things that are important to me when I’m cooking food for Tony as his family 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 using a hint of tamale flavor as well. The layers of flavorful polenta and refried coffee beans will have your center singing, I guarantee. This is completely one of my favorite brunches available, and I am hoping you find the time to take pleasure from it! Best yet, this can conveniently be made into a straightforward dinner – simply increase the quantity of eggs. I’ve included nutritional information for both breakfast and dinner variations below. Enjoy! xo.
Polenta, Refried Beans & Egg Skillet Bake
Prep time:
10 mins
Cook time:
30 mins
Total period:
40 mins
Ingredients
1/4 cup warm water
2 cloves garlic clove, 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
Instructions
Preheat oven to 375 degrees F. Spray a 9-inches cast iron skillet generously with non-stick cooking spray. You can even use a 9×9 inches pan in the event that’s what you have got on hand.
In a large bowl, break up the polenta with your hands so that it’s chunky and crumbly. Add warm water, garlic, salt and pepper; mixing again together with your hands until well mixed. Pat polenta down within the skillet and evenly cover the bottom.
Next spread refried beans over the top from the polenta, followed by salsa. Sprinkle parmesan cheese over the top, then crack eggs on top. Generously season with more sodium and pepper. Bake for 25-35 minutes or until egg whites are arranged. Drizzle hot sauce at the 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 total amount of portions to 4 people. This way each individual gets two eggs. Nourishment with 8 eggs, making 4 servings total: Calorie consumption: 409 Extra fat: 12.3g Carb: 46.6g Fiber 7.5g Sugar: 6.2g Protein 25.3g
In the oven now! I’m very excited to try this!

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