Lemon and Courgette Polenta Frittata

Not too tricky
Not too tricky
Not too tricky
Not too tricky
0:30 m

Ever cooked with polenta before? This lemon & courgette polenta frittata is a great way to get carbs and fibre into your diet and can be whipped up in no time for an easy midweek meal! A pantry staple everyone should have, its quick-cooking nature makes it ideal for a speedy supper and is also a super cheap ingredient for feeding families or meal prepping for the week ahead. We've used courgette as the veg for our frittata as they're in season right now but any leftover spring veg can be used!

Start cooking ➞




For the Base

<item-todo-done>250ml vegetable stock<item-todo-done><item-todo-done>200ml plant-based milk<item-todo-done><item-todo-done>200g polenta<item-todo-done><item-todo-done>50g plant-based butter<item-todo-done><item-todo-done>50g plant-based parmesan<item-todo-done><item-todo-done>1 tsp dried thyme<item-todo-done><item-todo-done>1 tsp dried rosemary<item-todo-done><item-todo-done>1 tsp dried oregano<item-todo-done><item-todo-done>1 tsp garlic powder<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>

For the Topping

<item-todo-done>2 courgettes<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>50g plant-based feta<item-todo-done><item-todo-done>50g black olives<item-todo-done><item-todo-done>2 tbsp extra virgin olive oil<item-todo-done><item-todo-done>¼ tsp chilli flakes<item-todo-done><item-todo-done>5g fresh mint<item-todo-done>

Before you start

Oven 200C | Non-stick ovenproof frying pan | Vegetable peeler | Whisk | Spatula

Prep the Veg

  • Peel the courgette into ribbons
  • Half the lemon and thin slice
  • Finely grate the parmesan
  • Crumble the feta
  • Pick the mint leaves

Cook the Polenta

  • Heat the flying pan over a medium heat with the butter
  • Pour in the veg stock, milk, dried thyme, rosemary, oregano and garlic powder
  • Bring to a simmer then pour the polenta into the mix, whisking for 1 minute as it comes together and starts to thicken
  • Take off the heat and use a spatula to stir through the butter, parmesan and a pinch of salt and pepper
  • Use the spatula to clean around the edge of the pan and smooth the top

Assemble the frittata and bake

  • Top the polenta with the courgette ribbons, lemon slices, feta and olives
  • Add the chilli flakes and drizzle with the olive oil
  • Bake in the oven for 20 minutes until set
  • Leave to firm up for 10 minutes before finishing with the mint leaves to serve
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