by lapadia
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my 106 recipes »
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lapadia's Notes:
Expand1-3/4 cup cubed leftover polenta Ask a question about this ingredient
1 cup sliced roasted peppers – your choice (I like Anaheim) Ask a question about this ingredient
3/4 to 1 cup Picante – homemade (below) or store bought. Ask a question about this ingredient
1-1/4 cup shredded cheddar and a jack cheese mixture; set aside 1/2 cup for topping (or what cheese you have on hand) Ask a question about this ingredient
3 large beaten eggs Ask a question about this ingredient
Preheat oven to 350 degrees.
Ask a question about this stepPrepare the pan with butter cooking spray.
Ask a question about this stepAdd ingredients to pan; beginning with Polenta.
Ask a question about this stepAdd roasted peppers.
Ask a question about this stepSpoon in the Picante; making sure it soaks down and throughout.
Ask a question about this stepAdd 3/4 cup of the cheese mixture; making it is mixed throughout.
Ask a question about this stepPour the egg over the top; let it soak down and throughout.
Ask a question about this stepBake 30 minutes or until bubbly.
Ask a question about this stepAdd last 1/2 cup of cheese and bake 10 more minutes.
Ask a question about this stepLet the dish sit for 5-10 minutes before cutting.
Ask a question about this step1/4 cup onion, finely chopped Ask a question about this ingredient
1 cup finely chopped juicy tomatoes Ask a question about this ingredient
1 whole jalapeno, finely chopped Ask a question about this ingredient
1 tablespoon cider vinegar Ask a question about this ingredient
1 pinch sea salt Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 teaspoon honey Ask a question about this ingredient
1/2 teaspoon fresh cilantro, or Italian parsley, if you prefer - chopped Ask a question about this ingredient
Combine all ingredients together.
Ask a question about this stepHi GR! Thanks...I love how this dish adapts to whatever veggie you have available, would love to hear back when you try it :)
Love the idea of polenta in place of bread!
Thanks! This is a comfort food dish, great for breakfast/brunch and even a great dinner side...
Perfect food for us, and perfect for the Thanksgiving houseful of family. With gluten free people and spice lovers, this should make them happy. Next trick, sub for the peppers for the no-pepper contingent. Isn't cooking fun in the 21st century?
Yes, susan g, I so agree, fun cooking :) Hope your Thanksgiving was happy!
Selmelier works at Meadow, a shop that specializes in salt.
This sounds fabulous, Lapadia! Can't wait to try it.