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Poached Eggs, Polenta, and Marinated Artichokes

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Recipe photo courtesy of Hans Gissinger

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.

Source: Whole Living, May 2012
Servings

Ingredients

Directions

Cook's Notes

You can swap quinoa for the polenta in this dish.

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Reviews

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How would you rate this recipe?
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  • 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.
    Reply
  • 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.
    Reply
  • robinpeggy
    26 AUG, 2012
    If using fresh artichokes, the recipe should state they need to be cooked, and how much. Poor copy editing.
    Reply
  • robinpeggy
    26 AUG, 2012
    If using fresh artichokes, the recipe should state they need to be cooked, and how much. Poor copy editing.
    Reply

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