Mediterranean Polenta Frittata

Ingredients

4 cups of chicken stock
1 cup of course polenta
2 Tbl butter
salt
pepper
1/2 cup Parmesan cheese
4 finely chopped artichoke hearts
2 ounces of black olives, chopped
3 ounces of sundried tomatoes
1 Tbl fresh chopped oregano


First make your Basic Polenta

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

To make the Mediterranean Frittata: 

Transfer the above mixture to a bowl; add 1/2 cup of grated Parmesan cheese, 4 finely chopped artichoke hearts, 3 oz of sundried tomatoes, 2 oz of black olives and 1 Tbl of fresh oregano.  Sponn the mixture into a 12 inch springform pan and press down with a wooden spoon.  Set aside to cool and remove from pan.  Brush lightly with olive oil and cook under preheated grill until just crisp and golden brown.  Cut into wedges and serve hot.