Polenta Frittata

Ingredients for 4 servings:

• 50 g polenta
• 400 ml water
• 100 g flour
• 5 eggs
• 1 small sweet potato(s)
• 1 stalk(s) leek (baby leek)
• 100 g broccoli
• 100 g cauliflower
• ½ zucchini
• ½ can corn
• 50 g ricotta
• salt and pepper
• Paprika powder
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Cut the vegetables into small, bite-sized pieces, then sauté the leek, broccoli, cauliflower, and sweet potato in a little oil. Add the zucchini and corn a little later and continue sautéing over low heat, seasoning with salt, pepper, and paprika to taste. Pour the polenta into a large pot of boiling water and stir regularly over low heat until it forms a creamy paste. Add salt to taste. Let the polenta cool for about 10 minutes. The vegetables should be somewhat cooked in the meantime. Add the eggs and flour to the pot and mix well. Then fold in the vegetables from the pan and pour everything into a greased baking dish. I use a round silicone dish with a diameter of about 25 cm, but I’m confident it will work with other baking dishes as well. Finally, use a teaspoon to position small portions of the ricotta into the mixture. Place in the oven. Bake at 170°C (fan oven) on the middle rack for approximately 45-50 minutes, until firm. Finally, turn out and serve. The vegetable selection above is completely variable; pumpkin, carrots, and/or onions, for example, also work wonderfully.