Ingredients

1 tablespoon  extra-virgin olive oil 4   poblanos or 2 green bell peppers, diced 1 pint  cherry tomatoes, halved 2 teaspoons  ground cumin 1/4 teaspoon  salt 1 16-ounce tube  prepared plain polenta, cut into 1/2-inch slices 1 bunch  scallions, trimmed and sliced 1 cup  shredded reduced-fat cheddar cheese, preferably sharp 1/4 cup  chopped fresh cilantro 1 tablespoon  lime juice 1   avocado, diced 2 tablespoons  pepitas, toasted (see Tip) Tip: Pepitas, olive-green-hulled pumpkin seeds, are commonly used in Mexican cooking and are a perfect snack when roasted and lightly salted. To toast pepitas: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Description

Mexican Polenta Scramble, Recipe

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