Tuesday, 7 October 2014

Pan-Tastic Polenta!

Frittata di Polenta con Bietola, Pomodori Secche & Camembert
Polenta Frittata with Swiss Chard, Sun-Dried Tomatoes & Camembert


Ok people- I can highly recommend this recipe... but it come with a warning... be careful with that cast-iron skillet when you fetch it out of the oven!!!

Back to the food though, the combination of polenta, Swiss chard,sun-dried tomatoes and camembert cheese, along with plenty of freshly grated nutmeg and fresh thyme was... well- almost worth the pain! Without the burn, it would have been awesome... so make yours awesome and stay safe!


Crispy edged, succulent with fresh greens and tangy with the sun-dried tomatoes, this is a satisfying, simple dish that is ready in just 30-40 minutes and a great alternative to the same-old-same-old... I always love to try out something new!


I had 1 small head of chard, 1 egg, 1 Spring onion, 1 cup of polenta, 1 cup of flour, 1 cup of milk, 1/2 of a small camembert cheese, 3 sun-dried tomatoes and a few sprigs of fresh thyme to make my pan-sized frittata- so as you can see- just a few ingredients go quite a long way if you put your mind to it!


Just take a look at that lovely slice of goodness and at all of the good things and great flavors going on in there! For me, it is the flavor of the chard and the nutmeg together that make this so special- and the tangy tomatoes and mild cheese go so perfectly with them... it's really pretty terrific!


Slice up the chard and keep the stalks and the leaves separated, so that you can pop the stalks into the water to boil first and give them a few minutes longer than the tender leaves. Slice up the sun-dried tomatoes and onions... turn on your oven to get it nice and hot... and get those greens boiling!


Boil the chard for 5 minutes, drain and rinse under cold water to stop the cooking process and retain the color, then allow to drip-dry whilst you continue with the rest.


Mix together the polenta, flour and a teaspoon of baking powder and season with salt, pepper and plenty of freshly grated nutmeg. Stir together thoroughly and get cracking... with cracking that egg and beating it with the milk!

Add the egg and milk mix to the dry ingredients and stir together until you have a smooth batter. Allow the baking powder to do its thing for 5 minutes or so and in the meantime, fry the Spring onion and sun-dried tomatoes together in just a little olive oil, until the onion becomes translucent- then set to one side to cool...


Pour the polenta batter into a well buttered skillet and add the chard, nice and evenly spread.


Next add the onion and tomatoes, the camembert cheese cut into slices, a sprinkle of fresh thyme, salt, pepper and more nutmeg.


Start frying on the stove top for 2-3 minutes, until the edges begin to bubble and then transfer to a hot oven and bake at 200°C for 15 minutes or so until it becomes beautifully golden brown.


Remove from the oven CAREFULLY, taking care not to burn yourself on that hot handle! And allow to cool for 3-4 minutes before removing from the pan and serving... and enjoying immensely!


 Crispy, golden and mighty-fine!


 Would you like one slice... or two?


I will make this again for sure... I will just be a little more careful next time! Promise me you will too! 

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