- 1/2 tube Green Chile & Cilantro Ancient Harvest Polenta
1 cup black beans
2 veggie sausage patties (I used Morningstar Farms), diced
8 tablespoons Newman's Own Organic Chunky Salsa, medium
Salt and pepper to taste
- Place the half a tube of polenta in a pan and flatten it down with a fork, cooking it over medium heat until soft. Add the beans and mix thoroughly. Cook for another few minutes and them remove from heat.
- In a separate pan, heat the cut up veggie sausage. Add the two eggs and stir. Remove from heat once the eggs are scrambled.
- Scoop the polenta mixture onto four plates. Divide the eggs and place on the polenta and beans. Add two tablespoons salsa on top of each. Serve hot and enjoy!
- Eggs, Breakfast/Brunch
- North American