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 GH Kitchen 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.

Per serving:

Calories: 301
Protein: 15g
Fat: 15g
Saturates: 6g
Carbs: 24g
Sugars: 6g
Fibre: 3g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time