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Slice polenta in half. Slice each half into six rounds, about ½-inch thick, so you have 12 rounds total.
Heat oil in large nonstick skillet over medium-high heat. Gently slide each polenta round into hot oil, using spatula. Fry for 5 minutes per side or until golden brown and cooked through. Remove from oil and drain on paper towel-lined sheet tray.
In a medium bowl, combine beans, salsa and 2 teaspoons taco sauce. Mash beans with fork.
In a small bowl, combine sour cream, remaining taco sauce and lime juice, and mix until well-blended.
Spread 2 tablespoons mashed black beans on top of a fried polenta round. Top with a pinch of shredded lettuce and about 1 tablespoon salsa, and drizzle with some sour cream mixture.
Preheat broiler. Boil potatoes in water 10 minutes, add the asparagus; return to boil. Cook 5 minutes. Drain vegetables.
Meanwhile, beat together the eggs, milk, rosemary, pepper and salt. Set aside. In a 10-inch broiler-proof skillet heat olive oil; add onions and garlic, cook until tender. Stir in potatoes and asparagus.
Pour egg mixture into the skillet over vegetables. Cook over medium heat. As mixture sets, run a spatula around the edge. Lift and tilt skillet so the uncooked egg flows underneath. Sprinkle with the feta cheese.
Place the skillet under the hot broiler, broil about 1 minute or until the top is set. Sprinkle with tomato. Cut into 4 wedges. Yield: 4 servings.
Nutrition Facts: 130 calories, 7g total fat, 250mg sodium, 8g carbohydrate, 2g dietary fiber, 10g protein