Poached Eggs with Sunchokes and Comté Polenta

INGREDIENTS

1/2 lb

sunchokes—scrubbed but not peeled, very thinly sliced

3 tbsp

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

large eggs

Chervil sprigs and truffle salt, for garnish