Use jarred vegetable antipasti rather than the cherry tomatoes and black olives, if you like. Goat’s cheese also works well instead of feta.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Cal/Serv:
301
Ingredients
15g
butter
1
large red onion, finely sliced
450ml
vegetable stock
100g
quick-cook/one-minute polenta
6
medium eggs, lightly beaten
200g
cherry tomatoes, halved
50g
pitted black olives, halved
50g
feta, crumbled
small handful mint leaves, roughly chopped
Directions
1 Preheat oven to 220°C (200°C fan) mark 7. Melt butter in a 23cm ovenproof frying pan and gently fry onion for 10min, until softened. Remove with a slotted spoon to a plate. 2 Meanwhile, heat stock in a separate medium pan until simmering. Pour in polenta, whisking with a large balloon whisk. Cook over medium heat for 1min, whisking until thickened. Remove from heat and whisk in beaten eggs, until combined. Season lightly. 3 Pour polenta mixture into the empty frying pan. Scatter over the onions, tomatoes, olives and feta. Cook in oven for 20min, until golden and set. Leave to cool for 10min in frying pan, scatter over mint and serve in slices.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
