Polenta, Refried Beans & Egg Skillet
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
1 cup your favorite chunky tomato salsa
6 organic cage free eggs
To garnish: Fresh cilantro, diced avocado and hot sauce
Preheat oven to 375 degrees F. Spray a 9-inch cast iron skillet generously with nonstick cooking spray.
In a large bowl, break up the polenta with your hands so that it's 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
Recipe by: Ambitious Kitchen