Alex Luck //Hearst Owned

Greek Polenta Frittata

Name: Greek Polenta Frittata
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 15 g butter; 1 large red onion, finely sliced; 450 mL vegetable stock; 100 g quick-cook/one-minute polenta; 6 medium eggs, lightly beaten; 200 g cherry tomatoes, halved; 50 g pitted black olives, halved; 50 g feta, crumbled; small handful mint leaves, roughly chopped

It doesn’t get much easier than this midweek frittata! The addition polenta may seem a little strange, but it gives the dish a wonderful texture.

By The Good Housekeeping Cookery TeamPublished: 27 January 2021

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Use jarred vegetable antipasti rather than the cherry tomatoes and black olives, if you like. Goat’s cheese also works well instead of feta.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Cal/Serv:

301

Ingredients

15 g
butter
1
large red onion, finely sliced
450 ml
vegetable stock
100 g
quick-cook/one-minute polenta
6
medium eggs, lightly beaten
200 g
cherry tomatoes, halved
50 g
pitted black olives, halved
50 g
feta, crumbled
small handful mint leaves, roughly chopped

Directions

1 Preheat oven to 220°C (200°C fan) mark 7. Melt butter in a 23cm ovenproof frying pan and gently fry onion for 10min, until softened. Remove with a slotted spoon to a plate.
2 Meanwhile, heat stock in a separate medium pan until simmering. Pour in polenta, whisking with a large balloon whisk. Cook over medium heat for 1min, whisking until thickened. Remove from heat and whisk in beaten eggs, until combined. Season lightly.
3 Pour polenta mixture into the empty frying pan. Scatter over the onions, tomatoes, olives and feta. Cook in oven for 20min, until golden and set. Leave to cool for 10min in frying pan, scatter over mint and serve in slices.