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PS I love you: Part 2

I needed something different to go with the bacon-wrapped filet mignons I made post-Valentine’s Day. While I was snowbound in sunny California (rubbing it in), I had breakfast at Caffe Delucchi in San Francisco. It was ah-mazing. I have no idea of what they used in their version, but what could I muster up to resemble hash. I had artichokes, shallots and polenta-in-a-tube. That’s where my journey began.

artichoke polenta hashArtichoke Polenta Hash

{gluten free}

What you need:

  • 2 tbs Devo Olive Oil Leccino EVOO
  • 1 6 oz jar artichoke hearts, chopped
  • 1/4 c chopped shallot (1 med)
  • 1 tbs chopped black olives
  • 2 tbs chopped roasted red pepper
  • 2 c cubed polenta
  • Freshly ground sea salt and black pepper
  • 1/8 c freshly grated Parmigiano-Reggiano


What you do:

  • Heat EVOO in sauté pan.
  • Add shallot and artichokes.artichoke hash prep
  • Cook until softened.
  • Add olives and red pepper; mix well.
  • Add polenta.
  • Season as desired.
  • Cook until polenta begins to turn golden brown.
  • Sprinkle with Parmigiano-Reggiano.
  • Remove from heat.