Antipasto Polenta Frittata – Sabato
Dive into a deliciously hearty polenta bake that combines creamy textures and vibrant flavours! With a blend of fluffy eggs, rich cheese, and fresh spinach, thi
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sabato.co.nz.
Ingredients
- 4 Tbsp extra virgin olive oil (EVO)
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- ½ cup La Grande Ruota yellow quick cook polenta
- 6 free-range eggs, lightly beaten
- 120g Mt. Eliza Farmhouse Cheddar or Gruyere Moleson cheese, grated
- 100g baby spinach leaves, shredded
- Sal de Añana Provençal herb salt
- Freshly ground black pepper
- 80g Pedrazzoli prosciutto
- Bioitalia organic grilled artichokes, drained
- 2 Tbsp Sabato semi-dried cherry tomatoes
- 3 Tbsp pitted Salvagno olives
- Handful basil leaves
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