- About 1/4 cup (1/8 lb.) butter or margarine
- 2 tablespoons grated parmesan cheese
- 2 cups milk
- 1/2 cup polenta
- About 3/4 teaspoon salt
- 4 large eggs, separated
- 1 1/2 teaspoons baking powder
- About 8 cups rinsed, crisped butter lettuce leaves
- Mushroom dressing
- Cambozola fondue
- 2 tablespoons chopped fresh chives
- calories 700
- caloriesfromfat 59 %
- protein 31 g
- fat 46 g
- satfat 26 g
- carbohydrate 42 g
- fiber 5.7 g
- sodium 2035 mg
- cholesterol 320 mg
How to Make It
Butter 4 soufflé dishes (1 1/4- to 1 1/2-cup size) and dust with the parmesan cheese.
In a 3- to 4-quart pan, mix milk with polenta and 3/4 teaspoon salt; add 1/4 cup butter, cut into chunks. Stir over medium-high heat until mixture boils, then reduce heat to medium and stir until polenta is thick enough to hold a clean path for a few seconds when spoon is drawn across bottom of pan, 8 to 10 minutes; remove from heat.
Meanwhile, in a large bowl, with a mixer on high speed, whip egg whites until they hold distinct, moist peaks.
Stir baking powder into polenta, then add egg yolks and stir to mix well. Add about 1/4 of the egg whites and stir to mix. Fold polenta mixture into remaining egg whites. Spoon batter equally into soufflé dishes. Set dishes slightly apart in a shallow 10- by 15-inch pan.
Bake in 375° regular or convection oven until soufflés are well browned, 30 to 40 minutes. Set each on a plate and mound lettuce leaves beside the dish. Spoon warm mushroom dressing equally onto lettuce. Spoon cambozola fondue equally over soufflés and salads; sprinkle with chives. Add salt to taste.