The guys have been clamoring for breakfast-as-lunch at Sixpoint, and I’m sure this won’t be the last meal along that genre. It was thrown together on a day that I wasn’t even sure I’d have the time to make lunch — the plants needed be watered for at least an hour, the clock was ticking, and an afternoon commitment that would take me out of Brooklyn was creeping closer. But after I collected the eggs, trimmed back some plants like the Swiss chard stalks and herbs like oregano, I realized that I was holding what could very well be a fantastic breakfast. For a late lunch.

A frittata is really an omelet that feeds a lot of people at once, if you fill an entire pan with scrambled eggs and fillings. And it doesn’t take as much skill, as you don’t need to flip. You won’t wind up with a gooey center, as some prefer in omelets, but a uniform, fluffy done-ness which I’ve found appeals to more people anyway. You could also make the same mixture into a “scramble” if you want to be even easier on yourself. But somewhere in between, you have a frittata. That is, a puffy wheel of beaten eggs studded with stuff, first scrambled on the stovetop while still runny, then finished in the oven until cooked through. A broiler works here as well.

With a handful of Swiss chard and oregano, chives, parsley and some flowery purple Thai basil heads, I headed into the kitchen to begin. The Swiss chard was coarsely chopped and sauteed in olive oil for a quick minute or two. Meanwhile, I chopped up the herbs and sprinkled those in along with salt, pepper and a pinch of red pepper flakes (which seems to go into every egg dish I make these days). Eight eggs, ranging in sizes just as our birds do, were cracked up, whisked and seasoned. The fun part, pouring it straight into the pan and watching the edges bubble and begin to pale.

There weren’t enough potatoes to dig up that day, after using one keg-container full for a potato salad. So for starch, I cooked half a bag of coarse-grain polenta leftover from a lunch way back. This polenta could be the star of any meal on its own; so sweet and flavorful the yellow grains are, which cook down to a pudding-like consistency with crunches in every bite. It’s from Cayuga Organics, and it’s changed my feelings on polenta from “ho-hum” to “hot damn”! While it was bubbling away in a pot, I grated some black peppercorn-studded provolone that was leftover from that lunch with the Good Beer Seal out, and watched as the teeming yellow glob of polenta swallowed it up. I added so much it gave the polenta an even creamier consistency. How’s that for a substitute for grits?

I’d meant to cut up the finished frittata into wedges and place them on top of a pile of polenta to serve. Something called for moisture, though, and I’d wished I had something tangy and saucy to ladle in between. A fresh tomato sauce, once a few more have ripened on the roof, would have performed this task well. But instead, there was a small serving leftover from lunch two days before, a lemony bean and couscous salad. So I sprinkled that on top of the polenta, before stacking the frittata wedges on top.

In the end, it was one of the most impressive looking lunches I’ve probably set, even though it took less than twenty minutes to make. There’s something really fun about setting down a platter with a mound of food that’s a few inches tall. You get it when you present a large layered cake, a roasted turkey, a huge sheet of lasagna, etc. It’s the epitome of providing, for the masses. Once I had positioned this colorful dish at the center of the table, I felt an immediate relief. Lunch was on, against all odds.

I had to dash out before getting to see this dish get attacked by the brewers, but not before catching a glimpse of what they were up to. Here’s a little vuvuzela jam session, which can probably be heard from the brewery if you’re around Red Hook lately.

Herbed Frittatta with Cheesy Polenta
(makes 6-8 servings)

8 eggs, beaten
4-6 large Swiss chard stalks, ends trimmed and chopped
handful oregano, parsley, chives and/or basil
about 1/2 teaspoon salt
1/4 teaspoon black pepper
pinch of red pepper flakes
1 1/2 cups coarse grain yellow cornmeal (see Cayuga Organics’)
1/2 cup grated provolone (or any other cheese you prefer)
salt and pepper to taste
2 tablespoons olive oil or vegetable oil

Preheat oven to 400 degrees or preheat broiler. Heat a tablespoon of oil in a large, deep oven-safe skillet. Sautee the Swiss chard for 1-2 minutes, until softened, seasoning with a pinch each of salt and pepper. Meanwhile, whisk the eggs with the 1/2 teaspoon salt, 1/4 teaspoon pepper and pinch of red pepper. Sprinkle the herbs into the pan and add another tablespoon of oil. Add the beaten egg mixture to the pan. Once edges begin to cook, push toward the center of the pan with a spatula. Continue this for 2 minutes, or until the eggs are about halfway cooked, and still runny on top. Transfer to the oven or broiler. Cook until puffy and eggs are cooked through (stick in a toothpick if desired).

Meanwhile, bring 3 cups of salted water to a boil. Slowly pour in the polenta while whisking the water. Reduce heat to low. Continue whisking as the mixture bubbles every few moments (but not rapidly) for 5-6 minutes. Stir in the grated cheese.

Once the frittatta is out of the oven, release from the bottom of the pan and cut into triangular wedges (6 or 8 of them). Pile on top of a platter of the polenta.