• 3 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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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; 5 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 212 mg cholesterol; 897 mg sodium. 377 mg potassium; 33 g carbohydrates; 6 g fiber; 4 g sugar; 13 g protein; 0 g trans fatty acid; 729 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 1 mcg vitamin b12; 71 mg calcium; 2 mg iron;

Reviews

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