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.
15oz. canned cannellini or pinto beansdrained and rinsed, or use 1 1/2 cups home-cooked beans for every 15 oz. can
1/2cuplow fat sour cream or plain Greek yogurtor use any variety
18 - 24oz.prepared polentadiced into 3/4-inch cubes or mashed with a potato masher
1/2cupmild roasted tomato salsa
Instructions
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.
Notes
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: 11gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dinner, Fall, High Fiber, Kosher, Low Fat, Main Dish, Nut-Free, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegan, Vegetarian, Winter