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1
In a medium, deep skillet with a tight-fitting lid, combine the sunchokes with 1 tablespoon of the butter and stir over moderately high heat until the butter is melted.
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2
Add 1/2 cup of water, season with salt and pepper and bring to a boil.
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3
Cover and cook over moderate heat until the liquid is evaporated and the sunchokes are tender and lightly browned, 8 to 10 minutes.
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4
Transfer the sunchokes to a bowl and wipe out the skillet.
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5
Fill the skillet with water and bring to a simmer.
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6
In a large saucepan, combine the milk with 1 cup of water, season with salt and bring to a boil.
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7
Whisk in the polenta and cook over moderate heat, whisking, until tender, about 5 minutes.
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8
Stir in the 1 1/2 cups of shredded cheese and the remaining 2 tablespoons of butter until creamy; stir in a few tablespoons of water if the polenta is too stiff.
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9
Crack the eggs into ramekins and gently pour them into the simmering water in the skillet, one at a time.
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10
Poach the eggs until the whites are set and the yolks are runny, about 4 minutes.
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11
Using a slotted spoon, transfer the eggs to a paper towellined plate.
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12
Spoon the polenta and sunchokes into shallow bowls and top with the eggs.
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13
Garnish with chervil and cheese, sprinkle with truffle salt and serve right away.
