Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings
Source: Better Homes and Gardens


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Cook polenta slices in hot skillet about 6 minutes or until golden brown, turning once halfway through cooking time. Meanwhile, for sauce, in a microwave-safe medium bowl stir together tomatoes and tomato paste. Stir in black beans. Cover; microwave on 100 percent (high) power about 2 minutes or until hot. Set aside.

  • Grease a large skillet; add 1-1/2 to 2 inches of water to skillet. Bring water almost to boiling over medium-high heat. Stir in vinegar. Reduce heat until gently simmering. Break eggs, one at a time, into a small bowl or cup; gently slip each egg into the simmering water. Poach eggs for 4 to 6 minutes or until desired doneness, spooning water over eggs the last half of cooking time. Remove eggs with a slotted spoon.

  • To serve, place two slices of the fried polenta on each of four serving plates. Ladle one-fourth of the sauce over each serving. Top each with a poached egg and some of the cilantro. If desired, sprinkle with pepper.

Nutrition Facts

230 calories; fat 5g; cholesterol 212mg; saturated fat 2g; carbohydrates 33g; mono fat 2g; poly fat 1g; insoluble fiber 6g; sugars 4g; protein 13g; vitamin a 728.9IU; vitamin c 7.1mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 32.3mcg; vitamin b12 0.7mcg; sodium 897mg; potassium 377mg; calcium 70.7mg; iron 2.2mg.