Parmesan-Polenta Souffle

1. 1

   Butter a six-cup souffle dish and dust it with two tablespoons of the cheese.

2. 2

   Set aside.

3. 3

   Bring one and two-thirds cups water with the olive oil to a simmer over medium heat.

4. 4

   Add the cornmeal in a slow, steady stream, stirring constantly.

5. 5

   Cook the polenta at medium-high heat, stirring for about 10 minutes, until the mixture has the consistency of a thick white sauce.

6. 6

   Remove from the heat.

7. 7

   Using a wooden spoon, beat in the egg yolks one at a time.

8. 8

   Stir in all but a tablespoon of the cheese.

9. 9

   Season with salt and pepper.

10. 10

    The souffle can be prepared in advance up to this point.

11. 11

    About 40 minutes before serving, preheat the oven to 425 degrees.

12. 12

    Beat the egg whites with a pinch of salt until they hold a firm peak, but are still creamy.

13. 13

    Stir one-quarter of the egg whites into the cornmeal mixture.

14. 14

    Then fold the cornmeal mixture into the remaining egg whites.

15. 15

    Spoon the mixture into the prepared souffle dish and smooth the top.

16. 16

    Sprinkle it with the remaining cheese.

17. 17

    Bake for 25 to 30 minutes, until the souffle is puffed, browned and firm.

18. 18

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.