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.
That was great. Love the Made in Cookware team!! Everyone I know who has bought and used your cookware has loved it!! Great work Jake!!!
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