Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
In a 10-inch ovensafe nonstick skillet, heat 1 tablespoon of the EVOO over medium-high heat and sauté the leeks. Once the leeks are soft, remove and set aside. Reserve the skillet for later.
Step 3
While the leeks are cooking, in a medium sauce pot over medium heat, cook the pancetta until golden brown. Add the garlic and cook for 1 to 2 minutes, until fragrant. Add the stock to the pancetta and garlic, and let it come to a boil.
Step 4
Once the stock is at a boil, add the polenta and stir until thick. Add the cheese and some black pepper to the polenta, then remove from the heat. Pour the polenta into the reserved skillet and lightly press it up the sides and bottom of the skillet, forming a crust that covers the entire pan. Spread the reserved leeks in the bottom of the polenta crust.
Step 5
In a large mixing bowl, whisk together the eggs, salt and pepper, and the 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 through, about 20 minutes.
Step 6
While the frittata is in the oven, toss the tomatoes, arugula, the remaining tablespoon of EVOO, the lemon juice, salt, and pepper together in a mixing bowl. Once the frittata is golden and firm in the middle, remove from the oven and top with the dressed baby tomatoes and arugula.
