Main course Recipes Vegetarian

Poached Eggs, Polenta, and Marinated Artichokes

June 9, 2016

 

Longer sunny days are finally here and despite my undying passion for cooking, I’d usually prefer to enjoy the sunsets on the waterfront than tucked into my tiny kitchen. Quick-cooking meals are therefore popular this time of year and this luscious dish of creamy polenta is not only ready under 30-minutes, it also looks much more elaborate than its simple ingredients would imply.

Polenta with Artichokes

Luxurious artichokes get a quick marinade of spicy vinaigrette, their tanginess playing wonderfully well against the creamy polenta.

Polenta with Artichokes

Polenta’s speedy preparation is a blessing and just adding a little bit of butter and Parmesan is all it takes to bring it to down-home comfort greatness. You could also use quinoa for an even healthier version but evenings are still cool enough for me to crave polenta’s warmth these days.

Polenta with Artichokes

It’s also a great way to add a filling meatless dinner to your repertoire and remind you that eggs are real saviors in the kitchen when pressed for time or lacking a protein. Poaching is way easier than you might think and is really quick so don’t be intimidated!

Polenta with Artichokes

In less than 30 minutes you have a decidedly simple, delicious, healthy, and pretty cheap meal ready – what’s not to love!

Polenta with Artichokes

The runny yolk acts as a silky sauce in this dish frankly ideal for any time of day whether it’s for brunch, lunch, or getting into the great habit of ‘eggs for dinner’. Bon appetit!

Polenta with Artichokes

Polenta with Artichokes

 

Poached Eggs, Polenta, and Marinated Artichokes
Makes 4 servings
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Ingredients
  1. 6 artichoke hearts (8 ounces), quartered (fresh, jarred, or frozen and thawed)
  2. 3 tablespoons extra-virgin olive oil
  3. 1 tablespoon red-wine vinegar
  4. 2 tablespoons freshly chopped parsley
  5. Red-pepper flakes, to taste
  6. Coarse salt
  7. 1 cup milk
  8. 3/4 cup medium-grain polenta (or quick-cooking)
  9. 2 tablespoons freshly grated Parmesan
  10. 4 large eggs
Instructions
  1. In a bowl, combine artichokes, 2 tablespoons oil, vinegar, parsley, and pepper flakes. Season with salt and set aside.
  2. Bring milk and 3 cups water to a boil in a saucepan. Gradually add polenta and cook, stirring, until liquid is absorbed and polenta is tender, 18 to 20 minutes (8-10 minutes if using quick-cooking). Remove from heat and stir in remaining oil and Parmesan. Season with salt and pepper and cover. (If polenta becomes too thick, whisk in water by the tablespoon.)
  3. Fill a high-sided skillet with 2 inches water; bring to a boil, then reduce to a simmer. Crack one egg at a time into a teacup or small bowl and gently slide into simmering water. Repeat with remaining eggs. Cook until white is just set and yolk is still loose, 3 to 4 minutes. Remove eggs from water using a slotted spoon.
  4. Spoon polenta into serving bowls. Top with egg and sprinkle with artichokes.
Adapted from Martha Stewart's Whole Living magazine
Adapted from Martha Stewart's Whole Living magazine
Flying Fourchette https://www.flyingfourchette.com/

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  • AnMa June 11, 2016 at 4:44 pm

    Tu peux me faire ça n’importe quand omnomnom!