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.
Luxurious artichokes get a quick marinade of spicy vinaigrette, their tanginess playing wonderfully well against the creamy polenta.
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.
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!
In less than 30 minutes you have a decidedly simple, delicious, healthy, and pretty cheap meal ready – what’s not to love!
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!
- 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 (or quick-cooking)
- 2 tablespoons freshly grated Parmesan
- 4 large eggs
- 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 (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.)
- 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.
Tu peux me faire ça n’importe quand omnomnom!