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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
