Margarita Polenta Frittata
February 23, 2016
30 min or less active, fall, gluten-free, main, side, spring, summer, winter
Italians out there may cringe at this recipe mash up, and even though I'm a Jersey girl, I actually don't have Italian blood in my veins. So I shall feel free to Americanize and misinterpret Italian food culture today! This dish brings together Northern and Southern Italian traditions. Polenta is a cooked cornmeal native to Northern Italy, France, Austria and Switzerland. The Margarita pizza was created in South Italy, Naples to be exact, when in 1889, rumor has it, the city's pizzaiolo was commissioned to invent new pizzas for Queen Margarita's visit. She preferred the one with the colors of the Italian flag: green (basil), red (tomato sauce), and white (mozzarella). I was just trying to create a protein and fiber-packed, heartier recipe for dinner or brunch...ti prego, perdonami!Information
Servings: 6
Time: About 25 minutes active; 65 minutes total
Price: About $7.70 total; $1.30 per serving
Nutrition (per serving):
Calories: 325.2
Protein: 18.6g
Fat: 14.1g
Saturated fat: 5.2g
Carbohydrates: 32.3g
Fiber: 4.2g
Sodium: 753.2mg
Cholesterol: 225mg
High In: Vitamin C, Protein, Riboflavin, Folate, Calcium, Phosphorus
Good Source: Vitamins A, D, K, B6, B12, Fiber, Thiamin, Iron, Magnesium, Potassium, Zinc
Low In:
Ingredients
- 3 cups vegetable stock
- 1 cup nonfat milk
- 1 cup polenta
- 1 Tbsp EVOO
- 1 onion, chopped
- 4 garlic cloves, minced
- 6 eggs
- 1 cup grated pecorino or parmesan cheese
- 1/2 cup chopped sun-dried tomatoes packed in oil, drained
- 1/2 cup chiffonade basil
Preparation
- Preheat oven to 400 degrees F.
- In a medium pot over medium heat, bring stock and milk to a simmer. Whisk in polenta and cook, stirring frequently, 10 minutes. Remove from heat.
- Add EVOO to a medium skillet over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and remove from heat.
- In a large bowl, whisk eggs and cheese together. Add slightly cooled polenta and onion-garlic mixture and whisk again. Finally, stir in dried tomatoes and basil.
- In a cooking spray sprayed 9" pie pan, pour polenta mixture and smooth the surface. Bake 30-40 minutes until the center is almost set and the edges are browned. Let sit 10-15 minutes before cutting and serving.
