Creamy polenta, tangy marinated artichokes, a sprinkling of salty Parmesan...what could make a better meatless meal than that?
This dish is inspired by this recipe, which I found in the Meatless cookbook. The original recipe called for poached eggs and homemade marinated artichokes, but I wanted to make a simpler version perfect for a quick lunch. So I nixed the eggs and used jarred artichokes. I hope you enjoy this quick, comforting, yet elegant dish as much as I do!
Creamy Parmesan Polenta with Marinated Artichokes
makes 2 servings (but can easily be doubled or tripled)
3/4 cup water
1/4 cup polenta
1 Tablespoon butter
2 Tablespoons shredded Parmesan cheese
1/2 cup marinated artichoke hearts
additional Parmesan for garnishing
Bring the water to a boil in a small saucepan and then add the polenta to the pan. Reduce heat and cook slowly, stirring occasionally, until the mixture thickens. Remove from heat, stir in the butter and Parmesan, and then spoon into two bowls and top with marinated artichoke hearts and an additional sprinkling of Parmesan.
I like to use Bob's Red Mill Corn Grits Polenta.