1cupuncooked polenta(155 g / not quick-cooking, instant, or pre-cooked polenta in a tube / corn grits or medium ground cornmeal will work)
¼cupnutritional yeast(20 g)
½teaspoononion powder
½teaspoondried thyme
½teaspoonsalt
¼teaspoonfresh black pepper(about 10 turns)
Instructions
Make the filling
Line the bottom and sides of your pie plate or baking dish with parchment paper and measure your dry ingredients into a single bowl. Set aside.
Heat a skillet over medium heat for a couple minutes. Add the onion, bell pepper, and garlic. Sauté until softened, about 8 minutes. Add a splash of water and stir if things start to stick. Stir in the peas and basil and remove from the heat. Set aside for now.
In a stockpot over high heat, bring the broth and non-dairy milk to a boil. Stir in the polenta, nutritional yeast, onion powder, thyme, salt, and pepper. Reduce the heat to low and cook, stirring often until thick and creamy, about 10–15 minutes.
Add the vegetables you set aside earlier and stir up anything stuck to the bottom of your pot. Transfer the mixture to your pie plate/baking dish and use the back of a spoon to spread it out evenly to the edges and level the top.
Store in the fridge for at least an hour to set before baking. Cover with a lid or plastic wrap if waiting more than an hour to bake.
Bake your frittata
When you're ready, remove the frittata from the fridge and place it on the counter while your oven preheats to 400°F (200°C).
Bake uncovered until firm and golden brown on top, about 30 minutes. Remove from the oven and let rest for a few minutes before slicing into wedges and serving. Enjoy!