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Sunchoke Polenta, Mushrooms & Poached Egg | Great Performances

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APR
09
2018
Sunchoke Polenta, Mushrooms & Poached Egg
Recipes
by Chef Saul Bolton, Executive Chef at The Norm at Brooklyn Museum

Ingredients

1 lb sunchokes

12 oz instant polenta

1/3 cup parmesan cheese, grated

1 lb oyster mushrooms, trimmed

5 cups milk

Salt to taste

Black pepper fresh ground, to taste

1/4 oz shallots, finely diced

1/4 oz garlic, minced

A few sprigs fresh thyme

6 eggs, poached

6 tbsp canola oil, divided

Directions

1) Bring milk to a simmer, and season with salt and pepper to taste. Add polenta, whisking gently until mixture is smooth. Lower heat and cook 10-15 minutes, stirring occasionally.

2) Add 4 tablespoons canola oil to a large saucepan on medium high. Distribute sunchokes evenly, and cook until lightly golden brown on both sides. Season with salt and pepper to taste, and move to a paper towel-lined plate.

3) Add 2 tablespoons canola oil to a sauté pan on medium high. Cook mushrooms until lightly golden brown, then add shallots, garlic and thyme. Cook 2 more minutes, and season with salt and pepper to taste. Move to a

paper towel-lined plate.

4) Taste polenta for seasoning, and adjust consistency with milk if needed. Add parmesan and half of the sunchokes. Mix well.

5) Gently poach eggs in simmering water 5-6 minutes.

Divide polenta in 6 warm bowls, and top with mushrooms, sunchokes, and poached egg. Sprinkle a little parmesan and freshly cracked black pepper on top.


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