Polenta Soufflé and Salad

James Carrier

Notes: You can also bake these soufflés in 12 muffin cups (2 1/2 in. wide, 1/3-cup capacity); butter the cups and dust lightly with grated parmesan cheese (1/4 cup total), then fill cups, mounding batter slightly. Bake as directed (step 5). Ease the baked soufflés free with a thin knife, tip them out of the pan, and serve hot (3 per serving). If making up to 1 day ahead, let cool (in soufflé dishes or out of muffin cups); reheat several at a time in a microwave oven on full power (100%) until steaming, 1/2 to 1 minute for each batch.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 700
  • Calories from fat: 59%
  • Protein: 31g
  • Fat: 46g
  • Saturated fat: 26g
  • Carbohydrate: 42g
  • Fiber: 5.7g
  • Sodium: 2035mg
  • Cholesterol: 320mg

Ingredients

  • 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

Preparation

  1. 1. Butter 4 soufflé dishes (1 1/4- to 1 1/2-cup size) and dust with the parmesan cheese.
  2. 2. 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.
  3. 3. Meanwhile, in a large bowl, with a mixer on high speed, whip egg whites until they hold distinct, moist peaks.
  4. 4. 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.
  5. 5. 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.
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