INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- Cooking spray
- 1 (18 oz) tube polenta
- 1/4 cup warm water
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- freshly ground black pepper
- 1 (15 oz) can vegetarian refried beans
- 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 hot sauce
INSTRUCTIONS
- Preheat oven to 375 degrees F. Spray a 9-inch cast iron skillet generously with nonstick cooking spray.
- In a large bowl, break 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 combined.
- Pat polenta down in the skillet and evenly cover the bottom.
- Next spread refried beans over the top of the polenta, followed by salsa. Sprinkle cheese over the top, then crack eggs on top.
- Generously season with more salt and pepper. Bake for 25-35 minutes or until egg whites are set.
- Drizzle hot sauce on top and garnish with avocado and cilantro, if desired
Recipe by: Ambitious Kitchen
NUTRITIONS INFORMATION
