Tamale Breakfast Bowls
Cook instant polenta according to package directions.
Meanwhile, combine kidney beans, chili powder and ¼ cup water in a medium saucepan. Heat over medium-low heat 2 minutes, or until warmed through.
Divide the polenta among 4 bowls. Top each serving with ⅓ cup kidney beans, ¼ cup salsa, ¼ avocado, and a sprinkling of cilantro leaves.
1 cup instant polenta or grits
1 15-oz. can kidney beans, rinsed and drained
1 teaspoon chili powder
1 cup prepared salsa
1 large avocado, peeled, pitted, sliced
Cilantro leaves, for garnish