Fried Polenta Frittata with Cherry Tomato Sauce Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
3 slices
Ingredients
  • 4 large eggs
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons half-and-half or whole milk
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 24 ounces precooked polenta
  • 2 tablespoons olive oil
  • ½ cup pesto, for serving
  • ½ tablespoon olive oil
  • 8 ounces cherry tomatoes, halved
  • 1 small shallot, peeled and thinly sliced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon balsamic vinegar
Directions
  1. Heat the oven to 375 degrees and adjust an oven rack to upper-middle position.
  2. Whisk eggs, Parmesan, half-and-half, salt, and pepper together in a bowl; set aside.
  3. Make the cherry tomato sauce: Heat ½ tablespoon olive oil in an 8-inch, oven-safe skillet over medium-high heat.
  4. Add the cherry tomatoes, shallot, red pepper flakes (if using), salt, and pepper.
  5. Cook until the tomatoes release their juices and just begin to break down.
  6. Transfer the tomato sauce to a bowl, stir in balsamic vinegar, and set aside.
  7. Slice the polenta into ½-inch-thick rounds.
  8. Brush olive oil onto both sides of the polenta rounds.
  9. Heat a cast-iron skillet or a griddle over medium-high heat.
  10. Once the skillet is hot, add the polenta rounds in batches and cook for 3 minutes on each side, until golden and crispy.
  11. Transfer the fried polenta rounds to the skillet used to make the cherry tomato sauce.
  12. Layer the fried polenta in a circular pattern until the pan is entirely filled.
  13. Pour over the egg mixture.
  14. Transfer the skillet to the oven and bake until the frittata is just set in the center, about 20 minutes.
  15. Broil the frittata for 1–2 minutes, until nicely browned.
  16. Serve with cherry tomato sauce and pesto.