Polenta frittata with spinach and tomato salad
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Polenta may not be a usual frittata ingredient but it adds great texture and flavour to this ham and corn version.
Ingredients
Olive oil
2 tsp
Garlic
1 clove(s), crushed
Red onion
1 small, thinly sliced
Skim milk
¾ cup(s), (185ml)
Instant yellow polenta
85 g, (1/2 Cup)
Cheddar cheese
⅓ cup(s), grated, (40g)
Deli-sliced leg ham
50 g, coarsely chopped
Canned corn kernels, rinsed and drained
125 g, rinsed
Egg(s)
2 medium, lightly beaten
Fresh basil
⅔ cup(s), extra to serve
Lemon juice
2 tbs
Cherry tomatoes
200 g, quartered
Baby spinach
120 g
Instructions
1
Preheat oven to 200°C. Line a 3cm deep, 20cm (base measurement) glass or ceramic pie plate with baking paper.
2
Heat oil in a medium saucepan over medium heat. Cook garlic and half the onion, stirring, for 5 minutes or until softened. Add milk and ½ cup (125ml) water and bring to the boil. Whisk in polenta until smooth. Cook, stirring, for 5 minutes or until thick. Remove from heat. Stand, stirring occasionally, for 5 minutes to cool slightly.
3
Add cheese, ham and corn and stir until combined. Add eggs and stir until combined. Season. Spread mixture over base of prepared plate. Bake for 20 minutes or until light golden and firm to the touch.
4
Meanwhile, combine basil, lemon juice, tomato, spinach and remaining onion in a large bowl. Serve frittata cut into wedges with spinach salad garnished with extra basil leaves.
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