Your Cart

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

Team Made In|Mar 19, 2020

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 




, 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 


"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 



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.

We use cookies to provide a better user experience and analyze traffic. By using our site, you agree to our use of cookies. See our Privacy Policy to learn more.