Sunchoke Polenta with Mushrooms and Poached Egg

Serves 6

Ingredients:

• 1 lb sunchokes

• 12 oz instant polenta

• ⅓ cup parmesan cheese, grated

• 1 lb oyster mushrooms, trimmed

• 5 cups milk

• Salt to taste

• Black pepper to taste

• ¼ oz shallots, finely diced

• ¼ oz garlic, minced

• A few sprigs fresh thyme

• 6 eggs, poached

• 6 tbsp canola oil, divided

Procedure:

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.

6. To serve, 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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