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Polenta Topped with Avocado Pico de Gallo

Breakfast

Polenta Topped with Avocado Pico de Gallo
Nutrition Facts
2 serving per container
Serving size 1 serving
Calories 600
% Daily Value*
Total Fat 32g 41%
Saturated Fat 12g 59%
Trans Fat 0g  
Cholesterol 45mg 16%
Sodium 1850mg 81%
Total Carbohydrates 64g 23%
Dietary Fiber 10g 36%
Total Sugars 5g  
  Includes 0g Added Sugars 0%
Protein 20g
Calcium 312mg 25%
Iron 1mg 6%
Potassium 720mg 15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

  • Avocado Pico de Gallo:
  • 1 ea. medium Avocados From Mexico, diced finely
  • 2 ea. baby portobello mushrooms
  • 2 ea. bacon, slices thick-cut
  • 1 ea. small tomato, diced finely
  • 1/2 c. cilantro, chopped finely
  • 1/3 ea. jalapeño, deseeded and diced finely
  • 1 ea. lemon, juiced
  • Polenta:
  • 2 c. water
  • 1/2 c. polenta
  • 1/2 c. Parmesan shavings
  • 1 T. butter
  • 1 t. salt
Text Me Ingredients

Instructions

  1. Avocado Pico de Gallo: Cook bacon in a skillet over medium heat until it reaches a crispness that allows it to crumble into bacon bits. Set aside. / In the same skillet, use the fat rendered from the bacon to sauté the shallot for a few minutes until soft; then add mushrooms. Cook for approximately 3 minutes. Add the tomato and cook for about 5 more minutes. Remove from heat and set aside. / Place the jalapeño, cilantro and avocado in a bowl. Squeeze fresh lemon juice on top and stir gently.
  2. Polenta: Bring water to boil over medium-high heat in a medium-size pot. Once boiling, add the salt, then polenta, pouring it into the pot in a steady stream. / Whisk the polenta until it has thickened; then, turn the heat to low and put a lid on the pot. Continue whisking every 5-10 minutes to ensure that the polenta doesn't stick to the bottom of the pot. / Keep cooking the polenta for about 30 minutes, until it has achieved a creamy consistency. At that point, stir in the butter until it has melted. / Spoon the polenta into 2 bowls. Top with the Parmesan shavings (1/4 cup each bowl) and a generous spoonful of the shallot/mushroom/tomato mix. Then evenly distribute the avocado pico de gallo on polenta. Top with bacon bits and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
Nutrition Facts
Polenta Topped with Avocado Pico de Gallo
Amount Per Serving 2
Calories 600 Calories from Fat 0
% Daily Value*
Total Fat 32g 41%
Saturated Fat 12g 59%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 45mg 16%
Sodium 1850mg 81%
Total Carbohydrates 64g 23%
Dietary Fiber 10g 36%
Total Sugars 5g  
  Includes 0g Added Sugars 0%
Protein 20g
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.16mg 0.16%
Calcium 312mg 25%
Iron 1mg 6%
Potassium 720mg 15%
* Percent Daily Values are based on a 2000 calorie diet.

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