Polenta Frittata

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Preparation time: 45 min
Cooking time:

Difficulty: Easy - for beginners
Serves: 6


6 cloves garlic, minced
1 bunch kale (preferably dinosaur "lacinato", not curly) or collards
1 teaspoon oregano
1 teaspoon MatoZest (or no-salt Italian seasoning)
1 teaspoon dry mustard
1/4 teaspoon black pepper
3 tbsp. nutritional yeast
1 cup coarsely ground cornmeal (not instant)


Water saute garlic over medium heat 2-3 minutes Add greens, oregano, MatoZest (or another Italian seasoning) - cook 5-10 minutes or until greens are wilted.

In a separate pot, bring 4 cups of water to a boil. Add dry mustard, nutritional yeast and pepper, then whisk in corn meal and continue cooking and whisking 5 more minutes. Reduce the heat to low and stir in the greens. Cook, stirring another 10 minutes (until a wooden spoon can almost stand up in the pot). Spread into a pie pan that was wiped with a small amount of olive oil and cool for 2 hours to allow to firm up. Reheat in the oven before serving.


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