splash of milk-like liquid of your choice
¼ cup polenta
1 cup broth (veggie or chicken)
1 smallish onion, thinly sliced
2 cloves garlic, chopped
½ to 1 cup chopped broccoli (or asparagus, or fresh spinach)
grated cheese of your choice, to taste
Add ½ of the chicken broth to a medium saute pan, and heat to a near boil. Add onions and garlic. Saute/soften. Add polenta and the rest of the broth, bring to a low boil, and stir. Then lower flame to simmer.
Crack the 4 eggs into a bowl and whisk them with a splash of milk.
Check on the polenta. If it seems like it’s not cooked enough and the broth is evaporating too fast, add a little more. What you want to end up with is almost completely cooked polenta grains with not too much extra liquid at the end, before the next step, which is to pour the egg mixture on top of the polenta mixture.
After you do that, add the vegetables. And then sprinkle the cheese evenly on top of everything. Keep the heat on low, cover the pan with the lid. Turn on your oven to the Broil setting.
After about five minutes, transfer the pan to the top rack of the oven and, keeping an eye on it, let it finish up and get a little browned on top…probably about five more minutes (depending on your oven).
Once it’s done, pull it out of the oven and place it someplace to set for 3 minutes.
Notes: I was happy with the results. I was able to cut the frilenta/polatta in slices and serve it like a frittata or quiche. The polenta on the bottom was both a little custardy and also had a lovely crispy bottom. Where it met the egg layer, it created a nice softly chewy texture.
This recipe is VERY substitution-friendly. If you have leftover quinoa or brown rice couscous, use that as your bottom layer. If you want to make a bunch of polenta separately, or have leftovers, shmear a big fat layer on the bottom after you’ve sauteed the onions and garlic. It will just need more time to warm through.
Use any vegetables you have around (although if the veggies are watery, it might mess up the egg texture and make it hard to know when they’re cooked). Asparagus, fresh spinach, and peas seem like good alternates. We had sausages on the side, but I think I would have liked some prosciutto or bacon up in there, too.
We also thought that in terms of the cheese on top, sharp white cheddar, grated, would have been delicious…or smoked gouda. It’s the kind of recipe where you don’t need a lot of cheese to liven things up, since there’s so much else to notice.
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