Method

• 1.
  Preheat oven to 200°C/180°C fan-forced.
• 2.
  Place Jerusalem artichokes whole on a baking tray or dish and roast until soft (about 30 minutes for smaller artichokes, and up to 1 hour for large). When cool enough to handle, cut in half and scoop out pulp, reserving skins and pulp.
• 3.
  Half-fill a large saucepan with vegetable oil and heat until hot (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Fry artichoke skins until golden and crispy, about 1-2 minutes, then set aside to cool and drain on a plate lined with paper towel. In the same hot oil, fry saltbush leaves for about 30 seconds, or until crispy. Set aside to cool.
• 4.
  For polenta, combine milk, 200ml water, 50g butter and reserved artichoke pulp in a saucepan. Bring to the boil over medium-high heat, season well and gradually pour in polenta. Whisk well, bring back to the boil, then reduce to a simmer, stirring often. Cook for about 5 minutes, or until smooth. If it becomes too thick, add a small splash more milk. When polenta is ready, add grated cheese and mix until combined, check for seasoning, then set aside, covering with a lid so a skin doesn’t form.
• 5.
  Heat 2 tsp olive oil in a non-stick pan over medium heat and fry eggs. Divide polenta between 2 bowls, top with eggs and season. Heat remaining 2 tsp oil in the same pan, add mushroom slices and fry for 3-5 minutes, until golden. Add remaining 30g butter and cook until melted. Season and arrange around eggs on top of polenta.
• 6.
  Garnish with crispy saltbush leaves and artichoke skins to serve.