Polenta, Refried Beans & Egg Skillet Bake

• Vegetarian
• Gluten free

• Produce

  • 2 cloves Garlic

• Refrigerated

  • 6 Eggs, organic cage free

• Canned Goods

  • 1 (15 oz can Refried beans, vegetarian

• Condiments

  • 1 cup Your favorite chunky tomato salsa

• Pasta & Grains

  • 1 (18 oz tube Polenta

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 Cooking spray

• Dairy

  • 3/4 cup Go veggie! lactose free cheddar shreds

• Liquids

  • 1/4 cup Water

Found on ambitiouskitchen.com

Description

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

Directions

• Preheat oven to 375 degrees F. Spray a 9-inch cast iron skillet generously with nonstick cooking spray. You can also use a 9x9 inch pan if thats what you have on hand.
• In a large bowl, break up the polenta with your hands so that its 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. Serves 6.

Nutrition