Polenta Soufflé


Best version of “fried” polenta ever!


1 1/2 cups half and half cream
1/4 cup polenta
1/4 cup cornmeal
2 eggs separated
1 ounce unsalted butter
3/4 teaspoon sea salt
1 1/2 teaspoons baking powder
2/3 cup sharp cheddar cheese
3/4 teaspoon sugar
Place cream on the stove and heat over medium heat; as cream comes up to a simmer, whisk in polenta and cornmeal, continuing to whisk for 3-4 minutes as mixture begins to thicken and cohere; take off the heat and let cool for approximately 5 minutes; whisk in yolks, butter, salt and baking powder; once incorporated, whisk in cheese. Meanwhile, whisk whites and sugar until firm peaks; fold whites into polenta mixture in thirds. Scoop into a large baking dish or scoop into well oiled molds, 4 each with a #8 scoop.
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