Here's Made In Co-Founder Jake Kalick's recipe for Egg Over Sunchokes and Polenta with Pickled Red Onions that utilizes a Made In Stainless Clad Saucepan, Saucier, and Frying Pan!
Ingredients
Handful of sunchokes
½ red onion
Salt
Vinegar (any variation/mixture of red wine, champagne vinegar, etc.)
Rosemary
Bunch of kale
½ cup parmesan cheese
1 scallion, finely chopped
For Poached Eggs:
2 eggs
1 tsp kosher salt
2 tsp rice vinegar
For Polenta:
1 cup yellow cornmeal
5 cups water
5 tbsp unsalted butter
Salt and pepper
Steps
Step 1: Quick pickle your red onion
- Finely slice your red onion
- Submerge onion slivers in a mixture of salt and your vinegar(s) of choice
- Let sit at room temperature
Step 2: Prepare the polenta
- Jake makes NYT Cooking's Basic Polenta recipe in his Made In Saucier
- "It's delicious and also a great starting point for people who have never made polenta before." - Jake
- Tip from Jake: The polenta is the only thing in the recipe that can’t be made quickly, so you can prep it in advance if you’d like
Step 3: Get the vegetables ready
- Clean the sunchokes by brushing dirt off of them
- Slice the sunchokes into the size of a quarter, keeping skin on
- Heat 2 tbsp canola oil in a frying pan (Jake uses his Made In 12” stainless steel frying pan)
- Once oil heats up, add sunchokes and a couple sprigs of rosemary and season with salt.
- As the sunchokes are browning (but not burning) add kale on top to wilt, add more salt
Step 5: Poach Egg
- Here is the egg poaching method Jake uses to poach his eggs in his Made In 2 QT Saucepan.
Assemble dish:
Layer polenta first, then add kale and sunchokes. Top with the poached egg and add pickled red onion, scallions, and parmesan to finish. Serve with hot sauce.
