Food & Cooking Recipes Breakfast & Brunch Recipes Poached Eggs, Polenta, and Marinated Artichokes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Hans Gissinger Servings: 4 Polenta's hearty whole grain makes an ideal foil for artichoke hearts in a quick marinade of spicy vinaigrette. The yolks play the role of silky sauce. 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 ¾ 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. Rate it Print