So, last night we decided to put together appetizers and pair that with wine.
Nice light dinner, then a movie in front of a rip roaring fireplace.
One of the things I decided to do was take my original polenta and add parmesan/gouda/sun dried tomato (as a coating).
Mmmmm.
So here we are this morning with this lovely mixture. Just in time for a Frittata!
Polenta with sun dried tomato/parmesan crusting
Start with onions and mushrooms. Caramelize (cook till brown).
Add eggs, with salt and red chilli powder.
Did I ever tell you what I do with eggs?
Don’t ask me why, but I reduce the yokes… yeah that makes sense for high cholesterol…. and then I clean them up (take out the white string placenta and whatever bits of white I see in the egg whites, that I just don’t think I want to consume. Fussy eater? Maybe.
Cleaner taste? Yep.
Back to the dish. Add that yummy polenta to the onions/mushrooms, add eggs, some grated cheese, top with spinach and voila!
After it’s half way cooked on the stove top, put it under the broiler till brown.
Welcome to my world of Sunday leftovers!
Chef Marian