Polenta Mash with Roasted Tomato Salsa
This is not a beautiful dish to look at, but it's so tasty that you probably won't mind. (I prefer to dice, rather than mash, but the original version was mashed and you may prefer it that way.) This would also make a great side dish for chicken or fish.
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. fresh cilantro chopped (optional)
- 1 yellow onion diced (about 2 cups)
- 15 oz. canned cannellini or pinto beans drained and rinsed, or use 1 1/2 cups home-cooked beans for every 15 oz. can
- 1/2 cup low fat sour cream or plain Greek yogurt or use any variety
- 18 - 24 oz. prepared polenta diced into 3/4-inch cubes or mashed with a potato masher
- 1/2 cup mild roasted tomato salsa
- In a large nonstick skillet, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until they are lightly browned, 5-7 minutes.
- Add the polenta and beans and cook them, flipping gently and occasionally, until the polenta is softened, about 5 minutes.
- In a measuring cup, combine the salsa and sour cream, and add it to the polenta mixture.
- Reduce the heat to medium-low so the sour cream won't curdle. Stir it gently until it is warm throughout.
- Top the polenta with the cilantro, if desired, and serve it immediately.
Scramble Flavor Booster: Use spicy instead of mild salsa. Tip: Want to get some more fruits and vegetables into your kids' diets? Try smoothie popsicles. It takes a yummy treat and makes it even more fun! Nutritional Information Per Serving (% based upon daily values): Calories 380, Total Fat: 6g, 9%; Saturated Fat: 1g, 3%; Cholesterol: 0mg, 0%; Sodium: 630mg, 26%; Total Carbohydrate: 70g, 23%; Dietary Fiber: 7g, 28%; Sugar: 4g; Protein: 11g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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