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1
Preheat the oven to 425F.
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2
In a 10-inch ovensafe nonstick skillet, heat 1 tablespoon of the EVOO over medium-high heat and saute the leeks.
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3
Once the leeks are soft, remove and set aside.
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4
Reserve the skillet for later.
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5
While the leeks are cooking, in a medium sauce pot over medium heat, cook the pancetta until golden brown.
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6
Add the garlic and cook for 1 to 2 minutes, until fragrant.
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7
Add the stock to the pancetta and garlic, and let it come to a boil.
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8
Once the stock is at a boil, add the polenta and stir until thick.
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9
Add the cheese and some black pepper to the polenta, then remove from the heat.
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10
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.
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11
Spread the reserved leeks in the bottom of the polenta crust.
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12
In a large mixing bowl, whisk together the eggs, salt and pepper, and the pieces of cold butter.
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13
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.
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14
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.
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15
Once the frittata is golden and firm in the middle, remove from the oven and top with the dressed baby tomatoes and arugula.
