Parmesan polenta soufflé

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Photo: thisvegetarian.com

Prep Time:
40 minutes
Cooking Time:
30 minutes
Servings:
6

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

  • For the Parmesan polenta soufflé:
  •  Tags for<b>Parmesan polenta soufflé
  • Tags for Parmesan polenta soufflé
  • main ingredients:
  • parmesan Pageturner Cookbook
  • eggs Pageturner Cookbook
  • type of dish:
  • main Pageturner Cookbook
  • Country cuisine:
  • Italy Pageturner Cookbook
  • specific recipes:
  • Chef-recipe Pageturner Cookbook
  • season and occasion:
  • Fathers-Day Pageturner Cookbook
  • Type of meal:
  • dinner Pageturner Cookbook
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    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

    Directions

    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.

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