Recipe: Jake's Egg Over Sunchokes and Polenta with Pickled Red Onions

  • Team Made In
  • Mar 19, 2020
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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!


Handful of sunchokes

½ red onion


Vinegar (any variation/mixture of red wine, champagne vinegar, etc.)


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


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

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.

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