After a few epic cooking stints (e.g. salmon en croute and Friulian goulash) eliciting receptions wildly disproportionate to the level of effort invested, I decided that a few simple recipes might be in order.

This evening's prosciutto, cheddar and polenta frittata from was a conscious move in this direction.

Tasty enough, it did not set my gustatory system on fire, but it did meet the quick and easy criteria and it looked really pretty on the plate.

On the menu for just my husband and I, the remaining frittata was stored in the fridge and earmarked for Saturday's family lunch.