Mexican Polenta Scramble

Mexican Polenta Scramble (Adapted from Eating Well)

4 poblano peppers
1 tablespoon extra-virgin olive oil
1 pint cherry tomatoes, halved
2 teaspoons ground cumin
1/4 teaspoon salt
16 ounces refrigerated firm polenta, cut into small cubes (you could use the pre-prepared in a tube)
1/2 cup chopped green onions
4 ounces shredded sharp Cheddar cheese
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
2 tablespoons pepitas, toasted

Preheat the broiler

Trim and remove the seeds from the poblanos. Cut in quarters and place skin side up on a foil lined baking sheet - flatten with your hand. Place under the broiler and bake until the skin blisters and blackens - 4-8 minutes. Carefully remove and put them in a bowl - cover with saran wrap and let steam 15-20 minutes. Remove the blackened skin and dice.

In a large skillet, heat oil medium-high. Add roasted peppers, tomatoes, cumin and salt. Cook until the tomatoes begin to soften - about 2-4 minutes. Add polenta cubes and continue cooking for about 3-4 minutes. Stir in green onions, cheese, cilantro and lime juice. Remove from heat and scatter with toasted pepitas before serving.

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