- 2 tablespoons extra virgin olive oil (EVOO), divided
- 2 leeks, cleaned and whites parts chopped
- 1/4 pound pancetta, cut into small dice
- 2 cloves garlic, finely chopped or grated
- 3 cups chicken stock
- 1 cup quick-cooking polenta
- 1/2 cup grated Parmigiano Reggiano cheese
- Salt and ground pepper
- 8 eggs
- 2 tablespoons cold butter, cut in pieces
- 1 pint cherry or grape tomatoes, quartered
- 2 handfuls of arugula
- Juice of 1 lemon
Pre-heat the oven to 425˚F.
In a 10-inch nonstick skillet, sauté the leeks in 1 tablespoon EVOO over medium-high heat. Once the leeks become soft, remove and set aside. Reserve the skillet for later.
While the leeks are cooking, in a medium size saucepot over medium heat, cook the pancetta until golden brown. Add in the garlic and cook for 1-2 minutes, until fragrant. Add the stock to the pancetta and garlic and let come up to a boil.
Once the stock is at a boil, add the polenta in a slow and steady stream and stir until thick. Add the cheese and some black pepper to the polenta, then remove from the heat. Pour the polenta mixture into the reserved skillet and lightly press it up the sides and bottom of the skillet, forming a crust around the entire pan. Spread the reserved leeks in the bottom of the polenta crust.
In a large mixing bowl, whisk up the eggs, salt, pepper and pieces of cold butter. Pour the mixture over the leeks in the polenta crust, then transfer to the oven and bake until golden brown and cooked though, about 20 minutes.
While the frittata is in the oven, toss the tomatoes, arugula, remaining tablespoon EVOO, lemon, and salt and pepper together in a mixing bowl. Once the frittata is golden and firm in the middle, remove it from oven and top with the dressed baby tomatoes and arugula.