wholeliving

Poached Eggs, Polenta, and Marinated Artichokes

Three great tastes: Polenta's hearty whole grain makes an ideal foil for artichoke hearts cloaked in a quick marinade of olive oil, red-wine vinegar, parsley, and red-pepper flakes. The yolks play the role of silky sauce.
Whole Living, May 2012
  • Yield Serves 4
Add to Shopping List

Ingredients

  • 6 artichoke hearts (8 ounces), quartered (fresh, jarred, or frozen and thawed)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red-wine vinegar
  • 2 tablespoons freshly chopped parsley
  • Red-pepper flakes, to taste
  • Coarse salt
  • 1 cup milk
  • 3/4 cup medium-grain polenta
  • 2 tablespoons freshly grated Parmesan
  • 4 large eggs

Directions

  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. 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.

Cook's Note

Use polenta for a delicious alternative to breakfast porridge; you can also swap in quinoa.

Recipe Reviews

Reviews (4)

  • StephMpls 22 Jan, 2013

    Feeling under the weather but not ready to eat another meal of leftover hot dish, I gave this recipe a whirl. I added fresh lemon juice to the marinade and zest to the polenta, and it's a keeper. Super quick, super cheap, and a filling weeknight dinner or brunch item. Will be great paired with early spring greens come early garden season.

  • Emily_the_Cat 27 Aug, 2012

    This is a lovely dish (although I have to admit to using cream instead of milk in the polenta, which I'm sure upped the deliciousness). Although I made it for supper, it would also be really great for brunch.

  • robinpeggy 26 Aug, 2012

    If using fresh artichokes, the recipe should state they need to be cooked, and how much. Poor copy editing.

  • robinpeggy 26 Aug, 2012

    If using fresh artichokes, the recipe should state they need to be cooked, and how much. Poor copy editing.