Polenta frittata with spinach and tomato salad
1 clove(s), crushed
1 small, thinly sliced
¾ cup(s), (185ml)
Instant yellow polenta
85 g, (1/2 Cup)
⅓ cup(s), grated, (40g)
50 g, coarsely chopped
canned corn kernels in brine, rinsed, drained
125 g, rinsed
2 medium, lightly beaten
⅔ cup(s), extra to serve
200 g, quartered
baby spinach leaves
- Preheat oven to 200°C. Line a 3cm deep, 20cm (base measurement) glass or ceramic pie plate with baking paper.
- 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.
- 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.
- 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.