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Polenta, Refried Beans & Egg Skillet

Polenta, Refried Beans & Egg Skillet

Servings: 6
Servings 6 servings


  • 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


  • 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