Mediterranean Polenta Frittata

Basic Polenta

Bring 4 cups water to a boil. Reduce heat and slowly whisk in 1 cup course polenta. Continue whisking 5 mins. Replace whisk with a wooden spoon and stir until spoon can stand and polenta comes away from sides of pan. Stir in 2 Tbs softened butter and season with salt and pepper.

Transfer the mixture to a bowl; add:
1/2 c. freshly grated parmesan cheese
4 finely chopped marinated artichoke hearts
3 oz. chopped sun-dried tomatoes
2 oz. pitted, choped kalamata olives
1 Tbs fresh oregano

Spoon the mixture into a lightly greased springform pan; spread evenly and press down with the back of a spoon. Set aside to cool. Release the frittata from the tin, brush lightly with olive oil and cook under preheated grill until just crisp and golden brown. Cut into wedges and serve hot or at room temp.