Poached Eggs with Sunchokes and Comté Polenta
Fresh, wild berry–scented Beaujolais.
Polenta was beautiful using the recipe. I decided to sauté the sunchokes as directed - but added a few chopped shallots and a bit of garlic. Then I also sauteéd some portabellos in the mix. Served the mixed mushrooms n' 'chokes atop the polenta along with a poached egg. Divine! Thanks for this beautiful recipe!Read More