Poached Eggs Polenta And Marinated Artichokes Food

POACHED EGGS, POLENTA, AND MARINATED ARTICHOKES

Steps:

• 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.

POACHED ARTICHOKES

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.

ASPARAGUS, HAM, AND POACHED EGGS ON CHEESE POLENTA

Steps:

• Poached eggs--combine 2 quarts water and the vinegar in a large skillet.
• Bring to a boil over high heat.
• Decrease heat to very low to maintain the water at a bare simmer.
• Place a bowl of hot tap water near the stove.
• Crack an egg into a ramekin.
• With the ramekin close to the simmering water, pour the egg into the water.
• Using a large metal slotted spoon, quickly spoon the egg white back onto the remainder of the egg.
• Cook very gently until the egg white is opaque and the egg is just firm enough to hold its shape, 3-4 minutes.
• Using the slotted spoon, carefully transfer the poached egg to the bowl of hot tap water, trimming off any stray strands of egg white.
• Repeat with the remaining eggs (with practice, you should be able to poach 3-4 eggs at the same time, but keep track of the eggs so they don't overcook).
• The hot water will keep the eggs at serving temperature for up to 10 minutes.
• Asparagus-Ham Saute--melt the butter in a large skillet over med-high heat.
• Add the ham and cook until lightly browned, about 5 minutes.
• Stir in the shallots and cook until softened, about 1 minute.
• Stir in the asparagus, then add the sherry and 2 tablespoons water.
• Cover and cook, stirring occasionally, until the asparagus is crisp-tender, about 5 minutes.
• During the last minute, add the heavy cream.
• Season with salt and pepper to taste.
• Remove from the heat and cover to keep warm.
• Meanwhile, make the polenta--bring the milk, 2 cups water, and the salt to a boil in a medium saucepan over high heat.
• Whisk in the polenta.
• Decrease heat to med-low and let bubble, whisking often, until smooth and thick, about 2 minutes.
• Remove from the heat and stir in the Parmesan until melted.
• Using a large spoon, spoon equal amounts of the polenta into warm serving bowls, making an indentation in the center of each mound of polenta.
• Spoon the asparagus-ham saute around the indentation.
• One at a time, remove a poached egg from the water with a slotted spoon, drain well, and nestle in the indentation in the polenta.
• Sprinkle with chives and serve hot.

POLENTA AND POACHED EGGS WITH SPINACH AND MUSHROOMS

Steps:

• Bring 1 cup of water to boil and 1/8 teaspoon of salt to boil in a small sauce pan.
• Stir 1/4 cup of cold water into the cornmeal so that it will form a paste; this helps prevent lumps in the polenta.
• Whisk the cornmeal into the boiling water and reduce heat to a low simmer.
• Add basil and continue to stir cornmeal occasionally for 15 minutes; if the polenta gets too thick, add more water.
• In another pan, simmer 4 cups of water and white vinegar for poaching eggs.
• Once the water reaches a simmer, carefully break eggs into water on at a time, spooning water in the eggs to help them form and retain their shape.
• Depending on how you like your yolks, cook 3 to 5 minutes.
• In a separate pan, begin to saute the onions and garlic in the olive oil for about 2 minutes.
• Add the mushrooms and continue to cook another 2 minutes.
• Wring the excess water from the thawed spinach and add to the onions, garlic and mushrooms.
• Cook and additional 4-5 minutes.
• Add spaghetti sauce and balsamic vinegar until sauce is heated through.
• Season with salt and pepper to taste.
• To assemble the dish, spoon the polenta onto 2 serving plates, top with the spinach mushroom sauce, and 2 eggs.
• Garnish with Parmesan cheese.
• Enjoy!

POACHED EGGS & POLENTA

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.

CORN POLENTA WITH BAKED EGGS

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.