Best 3 Poached Eggs Polenta And Marinated Artichokes Recipes

Welcome to the ultimate guide to creating a delicious and unforgettable meal featuring poached eggs, creamy polenta, and marinated artichokes. This exquisite dish combines the richness of eggs, the comforting warmth of polenta, and the tangy flavor of artichokes, resulting in a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned chef or just starting your culinary journey, this step-by-step guide will provide you with all the essential tips and tricks to ensure your poached eggs are cooked to perfection, your polenta is smooth and creamy, and your marinated artichokes are bursting with flavor. Get ready to embark on a culinary adventure that will elevate your dining experience to new heights.

Here are our top 3 tried and tested recipes!

CORN POLENTA WITH BAKED EGGS

Corn Polenta With Baked Eggs image

This baked polenta is an extremely adaptable pantry dinner, and it works just as well without a stash of summer corn. (Of course, if you carefully sliced some off, and froze them after the summer, feel free to use them here.) You can use just about any kind of hearty chopped green here, and any full flavored cheese such as feta, blue cheese, Parmesan or an aged Cheddar. The eggs round out the dish, but feel free to leave them out for a satisfying side dish. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)

Provided by Melissa Clark

Categories main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 13

Ingredients

2 to 3 tablespoons butter
1/2 cup corn kernels, fresh, frozen or canned and drained (optional)
1 quart chicken or vegetable broth, or water
1 cup coarse polenta (not instant)
1/2 to 1 teaspoon kosher salt, to taste
Chopped basil, mint or cilantro, plus more for serving (optional)
2 to 3 scallions or a large shallot, sliced (optional)
2 to 3 cups chopped greens, such as spinach, kale or broccoli rabe (optional)
1/4 to 1/2 cup crumbled feta, blue cheese, grated Parmesan or other firm grating cheese, plus more for serving (optional)
2 tablespoons chopped or sliced olives, roasted red peppers or marinated artichokes (optional)
4 to 6 eggs
Black pepper and flaky sea salt, for serving
Green salad, for serving

Steps:

Heat oven to 350 degrees. In an ovenproof skillet over medium heat, melt butter. (If you like, you can let it bubble and turn brown, about 5 minutes.)
Stir in the corn kernels (frozen, fresh, canned, or leave the corn out entirely). Let sizzle for a few minutes, then add broth, polenta and kosher salt. Whisk until the mixture bubbles and thickens slightly, about 5 minutes.
At this point, add a handful of chopped herbs and a couple of sliced scallions or a shallot, if using. Add the greens, if using. Stir in cheese, if using. Stir in sliced olives or roasted red peppers or marinated artichokes, if using.
Cover the pan. (Aluminum foil or a pasta pot lid will work if you don't have a covered skillet.) Bake for 20 minutes, then uncover and give it all a good stir with a whisk. Cover once more, and bake for another 15 to 25 minutes, until the liquid is absorbed and the polenta is tender.
Add eggs: Use a spoon to make 4 to 6 divots in the polenta, and crack an egg in each. Return the pan to the oven and bake uncovered for another 5 to 10 minutes, until the eggs are cooked to taste. You can run it under the broiler for a few seconds to set the jiggly whites, but it's risky because you might overcook the yolks.
Crack lots of pepper on top, sprinkle with flaky sea salt, and strew with herbs and maybe more cheese before serving. Serve alongside a green salad.

POACHED EGGS & POLENTA

Poached Eggs & Polenta image

We have a bed and breakfast in Gettysburg where I serve creative dishes like these poached eggs with polenta, our twist on eggs Benedict.-Paulette Lee, Gettysburg, Pennsylvania

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 tube (18 ounces) polenta, cut into 12 slices (1/2-inch thick)
6 pieces Canadian bacon
2 teaspoons white vinegar
6 large eggs
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup 2% milk
1/4 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
1 tablespoon sherry, optional
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Steps:

Heat a lightly greased griddle over medium heat. Place polenta slices and bacon on griddle; cook 2-3 minutes on each side or until lightly browned. Remove and keep warm., Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk, cheeses and, if desired, sherry. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in spinach., For each serving, top two polenta slices with a slice of bacon and 1/4 cup sauce. Using a slotted spoon, lift egg out of water; place on sauce. Serve immediately.

Nutrition Facts : Calories 269 calories, Fat 13g fat (6g saturated fat), Cholesterol 213mg cholesterol, Sodium 788mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

POACHED ARTICHOKES

Poached Artichokes image

Artichokes have more sodium than most vegetables but should nevertheless be enjoyed from time to time. Choose artichokes that squeak when you squeeze them. This recipe, inspired by Martha Rose Shulman, makes butter dunking sauce unnecessary.

Provided by Elma W. Bagg

Yield Serves 4

Number Of Ingredients 10

Ingredients

4 medium artichokes
2 to 3 teaspoons crushed rosemary
3 cloves garlic, minced
1 medium sliced onion
1 lemon, sliced in rounds
1 cup white wine
1/2 cup water
2 bay leaves
1 tablespoon olive oil
Freshly ground pepper

Steps:

Cut the stem off at the base of each artichoke. With scissors clip off the point of each leaf. Cut about 1/2 inch off the top of each artichoke. Mix rosemary and minced garlic gloves and divide between the 4 artichokes, placing mixture between layers of leaves. Put remaining ingredients in deep, wide saucepan and add artichokes. Bring to a simmer, cover, and cook for 45 to 50 minutes, or until leaves are very tender.

Tips:

Select the freshest eggs possible: Fresh eggs will poach more evenly and have a better flavor.
Use a wide, shallow pan: This will allow the eggs to spread out and cook evenly.
Bring the water to a gentle simmer before adding the eggs: This will help prevent the eggs from sticking to the bottom of the pan.
Cook the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny: The exact cooking time will depend on the size of the eggs.
Use a slotted spoon to carefully remove the eggs from the water: This will help prevent the eggs from breaking.
Serve the eggs immediately with your favorite toppings: Some popular toppings include hollandaise sauce, smoked salmon, and caviar.
For the polenta: Use coarse-ground polenta for a heartier texture. Be sure to whisk the polenta constantly while cooking to prevent lumps.
For the marinated artichokes: Use a variety of artichokes, such as baby artichokes, quartered artichoke hearts, and marinated artichoke hearts. You can also add other vegetables to the marinade, such as bell peppers, onions, and carrots.

Conclusion:

Poached eggs, polenta, and marinated artichokes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a few simple ingredients and a little bit of time, you can create a meal that is both elegant and satisfying. So next time you're looking for a new recipe to try, give this one a try. You won't be disappointed!