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, this dish is elevated by crispy prosciutto, zesty marinated artichokes, sun-dried cherry tomatoes, and aromatic basil. Perfect for any gathering, it’s a comforting masterpiece that’s sure to delight your taste buds!
Serves 6
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
Preheat oven to 180°C fan bake. 2 litre-capacity flameproof pan. Add onion and garlic; cook over low heat for 5 minutes. Add 2½ cups water; bring to the boil, then pour in the polenta while whisking constantly. Cook over low heat for 7-8 minutes, stirring often, until thick.
Put the beaten eggs in a bowl, add the cheese and spinach; season well, then stir this mixture into the pan with the polenta. Transfer pan to the oven to bake for 20-25 minutes until golden brown and just set. To serve, top with prosciutto, artichokes, cherry tomatoes and basil.
Recipe by Julie Le Clerc
