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Photo of Polenta frittata with spinach and tomato salad by WW

Polenta frittata with spinach and tomato salad

Total Time
40 min
15 min
25 min
Polenta may not be a usual frittata ingredient but it adds great texture and flavour to this ham and corn version.


Olive oil

2 tsp


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

cup(s), grated, (40g)

Deli-sliced leg ham

50 g, coarsely chopped

Canned corn kernels, rinsed and drained

125 g, rinsed


2 medium, lightly beaten

Fresh basil

cup(s), extra to serve

Lemon juice

2 tbs

Cherry tomatoes

200 g, quartered

Baby spinach

120 g


  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.


TIP: Store any leftover frittata and undressed salad in an airtight container in the fridge for up to 2 days.