Lemon and Courgette Polenta Frittata
This one genuinely surprised us the first time we made it. A polenta frittata sounds a bit fancy but it's honestly one of the most satisfying breakfasts we've come up with, creamy herby polenta base, soft courgette ribbons, salty feta, and bright lemon cutting through it all. The textures are brilliant together, silky and rich but still fresh and light. We keep coming back to this one for lazy weekend mornings when we want something that feels a bit special without a mountain of washing up. Trust us, once you've had this you'll wonder why polenta isn't a breakfast staple already.
Before You Start
- Preheat oven to 200°C
- Large frying pan (oven-safe)
- Microplane or fine grater
- Spatula
Ingredients
- 250ml vegetable stock
- 200ml plant-based milk
- 200g polenta
- 50g plant-based butter
- 50g plant-based parmesan
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 tsp garlic powder
- salt and pepper to taste
- 2 courgettes
- 1 lemon
- 50g plant-based feta
- 50g black olives
- 2 tbsp extra virgin olive oil
- ¼ tsp chilli flakes
- 5g fresh mint
Method
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
Tips & Variations
- Go easy on the heat: Polenta can catch and burn quickly so keep it on a medium heat and stay close. A slightly lower heat and a bit more patience gives you that lovely creamy centre.
- Make it your own: We love this with a big handful of baby spinach wilted into the polenta just before it sets. It adds a bit of colour and sneaks in some extra greens without changing the flavour much.
- Feta tip: If you want it a bit richer, crumble the feta generously and press some of it gently into the top before the final cook. It melts slightly and gets a bit golden at the edges which is absolutely worth it.
Why This Works
The trick is getting the polenta to the right consistency before it sets, thick enough to hold together but still a little loose and creamy in the middle. Whisking it constantly for that first minute makes all the difference and stops any lumps forming. The lemon slices on top caramelise slightly as it cooks and that little hit of bitterness against the feta and mint is what really makes this sing.