Truthfully, I didn't start loving polenta until probably around four years ago. My college-aged self was never exposed to the delightfulness from the flavor or texture. It's a shame actually, but since my discovery I've relished in polenta structured dishes.
These days you can run into polenta in restaurants or within the millions of meals about Pinterest. Today, I'm bringing you a killer brunch recipe to serve once you seem like being a small fancy. Funny more than enough, this recipe actually isn't fancy or difficult in any way. The ingredients are simple and you probably have them seated in your pantry currently. For reals.
To create this brunch special, the polenta is first mixed with a little water, garlic and salt and pepper to form a nice paste. You'll press it down into a large cast iron skillet, then top with refried coffee beans (Investor Joe's beans are my staple), your preferred salsa, cheese and then organic eggs. Reward! There's a whopping 5g of fiber and over 14g proteins in one offering of this beauty. Don't get worried, I've got your dietary bases covered for you.
I do have to note that you can make this as spicy as you would like. If you are a spicy fiend like your girl Ambitious Kitchen, after that feel absolve to use a warm salsa and top then finish off with several drizzles of sizzling sauce (Tapatio is a staple).
So far as parmesan cheese is concerned, We used GO VEGGIE's Lactose Totally free Cheddar Shreds As much of you understand, I've been working with Move Veggie for over two years right now. I switched to their cheese after discovering how lovely it melts in every my recipes – just like regular parmesan cheese! Another perk is the fact that Go Veggie's mozzarella cheese provides 50% even more calcium, no cholesterol or saturated fat, and 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 background of both high blood circulation pressure and cholesterol.
So far as what this recipe tastes like, it's very much like huevos rancheros, perhaps even having a hint of tamale flavor as well. The layers of flavorful polenta and refried beans could have your heart singing, I guarantee. This is certainly one of the best brunches on the market, and I hope you find the time to enjoy 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 Coffee beans & Egg Skillet Bake
1/4 cup tepid to warm water
2 cloves garlic, 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
Preheat oven to 375 degrees F. Apply a 9-inch solid iron skillet generously with non-stick cooking spray. You can even work with a 9×9 in . pan if that's what you have got on hand.
In a big bowl, split up the polenta with your hands so that it's chunky and crumbly. Add in warm water, garlic, sodium and pepper; combining again together with your hands until well mixed. Pat polenta down in the skillet and evenly cover underneath.
Next spread refried beans outrageous of the polenta, followed by salsa. Sprinkle cheese outrageous, then crack eggs on top. Generously period with more salt and pepper. Bake for 25-35 minutes or until egg whites are established. Drizzle scorching sauce on top and garnish with avocado and cilantro, if desired. 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. That way each person gets two eggs. Nutrition with 8 eggs, making 4 portions total: Calories: 409 Unwanted fat: 12.3g Carb: 46.6g Fibers 7.5g Sugar: 6.2g Protein 25.3g
In the oven now! I'm very thrilled to try out this!
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