Mexican Polenta Scramble

Who knew a "scramble" didn't need to contain eggs? I learn something new everyday. This has become a staple in our house. I found the recipe about nine months ago and have made it at least once a month since. It goes together really quickly, especially if you buy the premade polenta. I've made my own polenta before, it's not hard, but it is a little time consuming because you have to constantly stir it.

1 tablespoon extra-virgin olive oil
4 poblanos or 2 green bell peppers, diced (I've only used bell peppers because the poblanos at the store are always mushy)
1 pint cherry tomatoes, halved
2 teaspoons ground cumin
1/4 teaspoon salt
1 16-ounce tube prepared plain polenta, cut into 1/2-inch slices
1 bunch green onions, sliced
1 cup shredded reduced-fat Cheddar cheese, preferably sharp
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1 avocado, diced

Heat oil in a large nonstick skillet over medium-high heat. Add peppers and cook, stirring occasionally, until bright green and just starting to soften, about 3 minutes. Stir in tomatoes, cumin and salt; cook, stirring often, until the tomatoes start to break down, 2 to 3 minutes. Crumble polenta slices into the pan and cook, stirring occasionally, until heated through, 1 to 2 minutes. Stir in scallions, cheese, cilantro and lime juice. Serve the scramble topped with diced avocado.

Sorry this is not the best picture. I was in a hurry to a) eat b) calm the screaming children c) get dinner over with so I could sit down and enjoy a piece of dark chocolate in silence (it was one of those days). 

Review - As long as I don't overdo it with the peppers, everyone likes this dish. The flavor is mild enough for the kids, but not boring for the adults. If you wanted to make this spicier you could add some chopped jalapenos or chili powder.