Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

PARMESAN POLENTA SOUFFLE

Serves: 6

Reggiano parmesan cheese and polenta are the foundation of this fine soufflé. I Accompany this soufflé with a Marinara sauce with basil.

Ingredients

  • You will need a 6-cup soufflé mold
    1 teaspoon unsalted butter
    2 teaspoons grated parmesan cheese (Reggiano)
    1 1/2 cups water
    1 teaspoon olive oil
    4 teaspoons polenta
    5 large egg yolks
    1 1/3 cups grated parmesan cheese (Reggiano)
    1/2 teaspoon salt
    freshly ground white pepper to taste
    5 large egg whites
    1/4 teaspoon cream of tartar

Preparation

  • Butter a 6 cup soufflé mold and dust it with two tablespoons of the cheese. Set aside.
    In a medium pot, bring water with the olive oil to a simmer over medium heat. Add the polenta in a slow, steady stream, stirring constantly. Cook the polenta At medium-high heat, stirring for about 10 minutes, until the mixture has the consistency of a thick white sauce. Remove from heat. Beat in the egg yolks one at the time. Stir in all but a tablespoon of the cheese. Season with salt and pepper.
    The soufflé can be prepared in advance up to this point.
    About 40 minutes before serving, preheat the oven to 425 degrees.
    Beat the egg whites with cream of tartar until they hold a firm peak, but are Still creamy. Stir one quarter of the egg whites into the cornmeal mixture. Then fold the polenta mixture into the remaining egg whites. Spoon the mixture into the prepared soufflé dish and smooth the top. Sprinkle it with the remaining cheese.
    Bake for 25 to 30 minutes, until the soufflé is puffed, browned and firm. Serve At once.
Print
Print
Parmesan polenta soufflé

Add Comment

* Required information
1000
Is it true or false that green is a number?

Comments (0)

No comments yet. Be the first!