Poached Eggs with Sunchokes and Comté Polenta
Ingredients
- 1/2 pound sunchokes—scrubbed but not peeled, very thinly sliced
- 3 tablespoons unsalted butter
- Salt and freshly ground pepper
- 1 cup whole milk
- 1/2 cup instant polenta
- 1 1/2 cups shredded Comté cheese (6 ounces), plus more for garnish
- 4 large eggs
- Chervil sprigs and truffle salt, for garnish
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