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Gallery Poached Eggs, Polenta, and Marinated Artichokes Credit: Hans Gissinger Recipe Summary Servings: 4

Ingredients Ingredient Checklist 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

Cook’s Notes You can swap quinoa for the polenta in this dish.

Gallery Poached Eggs, Polenta, and Marinated Artichokes Credit: Hans Gissinger

Recipe Summary Servings: 4

Poached Eggs, Polenta, and Marinated Artichokes      Credit: Hans Gissinger

Poached Eggs, Polenta, and Marinated Artichokes

Credit: Hans Gissinger

Poached Eggs, Polenta, and Marinated Artichokes

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

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

In a bowl, combine artichokes, 2 tablespoons oil, vinegar, parsley, and pepper flakes. Season with salt and set aside.

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.)

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.

Spoon polenta into serving bowls. Top with egg and sprinkle with artichokes.

Cook’s Notes You can swap quinoa for the polenta in this dish.

Cook’s Notes

You can swap quinoa for the polenta in this dish.

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All Reviews for Poached Eggs, Polenta, and Marinated Artichokes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Poached Eggs, Polenta, and Marinated Artichokes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest