Prosciutto & polenta frittata #delicious.

A frittata that’s a little different : with Polenta !
Easy to whip up , you can add what other vegetables you have and some feta too…
Adulterated from Delicious

You need for one frittata:

2 tbs olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
11/2 cups (375ml) milk
1/3 cup (55g) polenta
6 eggs
11/4 cups (150g) grated cheddar or parmesan
250g punnet cherry tomatoes, halved
2 zucchinis, cut into thin strips using a mandoline
8 thin slices prosciutto

• Preheat the oven to 220ºC.
• Heat oil in a deep ovenproof frypan over medium-high heat.
• Add onion and cook for 3-4 minutes until softened.
• Add the garlic and cook for 1-2 minutes until fragrant, then add milk and 1 cup (250ml) water.
• Bring to a simmer, then, whisking constantly, add the polenta in a slow, steady stream.
• Reduce heat to low and cook, stirring occasionally, for 8-10 minutes until the polenta is almost cooked.
• Combine the eggs and cheese in a bowl.
• Season, then stir through the polenta mixture.
• Add three-quarters of the tomato and zucchini to the pan, reserving the remainder to serve.
• Stir through, then transfer to the oven and cook for 20 minutes or until risen and golden.
• Remove from oven and cool slightly.
• Top the frittata with prosciutto and reserved tomato and zucchini to serve.