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Cheddar Polenta Souffle

by ADMIN on MARCH 5, 2012


Unlike the Cottage Cheese ‘Mouffle (Mock-Souffle!), this recipe follows more closely guidelines for making a ‘real’ souffle. Even though you need an extra bowl to beat the eggs whites, as well as an extra pan to whip up a quick batch of polenta… it’s well worth the effort!


Perhaps save it for a night that you’re feeling frisky in the kitchen and want to experiment.


{Which is exactly what I did. I love a fun kitchen night.}


I get giddy if presents include a souffle dish, new wooden spoon, or funky new kitchen gadget.


But that’s just me.


So break out the pots and pans and have fun with this recipe! It’s wonderful for dinner or breakfast… or whenever your heart desires!


Just be sure to serve it right out of the oven, when the souffle is still puffed up and majestic. Cuz once you let it cool a bit, it’ll deflate along with your souffle ego. Wop wop.


Cheddar Polenta Souffle


Author: Adapted from Better Homes and Gardens Prep time: 40 mins Cook time: 30 mins Total time: 1 hour 10 mins Serves: 4

A puffy souffle with cheddar and polenta. Mm!


Ingredients

  • 5 egg whites

  • 2 egg yolks, slightly beaten

  • 1.5 cups fat free milk

  • ⅓ cup fine corn meal

  • ¼ cup Parmesan cheese, grated

  • ⅓ cup extra-sharp cheddar, shredded

  • 1 Tbsp green onion, thinly sliced (optional)

  • ¼ tsp salt

  • ¼ tsp ground pepper

  • ⅛ tsp cayenne


Instructions

  1. Preheat oven to 375F. Prepare a 1.5L to 2L souffle dish with spray olive oil.

  2. In a large bowl, beat egg whites with an electric mixer until they have stiff peaks (the tips stand straight). Set aside.

  3. In a medium sized sauce pan, warm milk, green onion salt, pepper, and cayenne over medium heat; stirring to prevent burning. Cook until just bubbling. Using a whisk, add in corn meal slowly and whisking constantly - and vigorously! Cook for just about 2-4 minutes or until thick. Then remove from heat and whisk in both cheeses and the egg yolks until melted and combined.

  4. Gently fold in half of the polenta into the egg whites. Then fold in the rest.

  5. Pour into the prepared souffle dish.

  6. Bake for 28-30 minutes, or until slightly browned on top and the souffle doesn't wiggle too much in the center when jiggled; or a tooth pick comes out clean.

  7. Enjoy with a side of veggies!




Enjoy!

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