• 3 Ratings
Source: Better Homes and Gardens


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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; total fat 5g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 212mg; sodium 897mg; potassium 377mg; carbohydrates 33g; fiber 6g; sugar 4g; protein 13g; trans fatty acidg; vitamin a 729IU; vitamin c 7mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 32mcg; vitamin b12 1mcg; calcium 71mg; iron 2mg.


3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0