Step 1

Add onion and garlic to cast iron skillet with 1 tbsp coconut oil. Cook on medium heat stirring occasionally until onion becomes translucent in colour (approx. 10 mins). Chop mushrooms and add to skillet. Cook until softened (approx. 10 mins). Trasnfer to bowl.

Step 2

In a mixing bowl add your polenta, nutritional yeast, paprika, cayenne, and salt and pepper. Mix to combine. Add 1 tsp coconut oil to skillet on medium heat and toss in your polenta mixture. Gradually pour in vegetable stock, beating polenta as you go to prevent lumps. Keep beating the polenta until the mixture thickens and starts to bubble. Then add cooked veg back to the skillet, stir to combine and season with more sea salt and pepper.

Step 3

Remove pan from heat and top polenta with chopped cherry tomatoes. Turn oven to broil and cook for 5-10 mins, or until cherry tomatoes are bright and bursted.

Step 4

Remove polenta frittata from oven, allow to cool slightly and top with fresh basil leaves.