Polenta Soufflé with Parmesan Sauce Recipe

Ingredients

Serve 4

Polenta Soufflé:

• 3/4 cup/125 g finely ground cornmeal

• 1/8 tsp salt

• 1 2/3 cups/400 ml water

• 3 eggs, separated + 3 egg whites

• 1 3/4 cups/215 g freshly grated Parmesan cheese 

Sauce:

• 2 1/3 cups/300 g freshly grated Parmesan cheese

• scant 1/2 cup/100 ml milk

Method:

1. Polenta Soufflé: Bring a large pot of water to a boil with the salt.

2. Gradually sprinkle in the cornmeal, whisking constantly to prevent any lumps from forming. Cook over medium heat for about 45 minutes, stirring constantly.

3. Remove from the heat and let cool to warm.

4. Preheat the oven to 400°F/200°C/gas 6. Butter a soufflé mold and sprinkle with bread crumbs.

5. Beat the egg yolks in a medium bowl until pale and thick. Beat the egg whites in a large bowl until stiff peaks form.

6. Gently fold the beaten egg yolks into the polenta, followed by the beaten whites.

7. Spread a quarter of the polenta mixture in the prepared mold and sprinkle with a third of the Parmesan. Repeat until the polenta has been used up, finishing with a layer of polenta. Sprinkle with the remaining Parmesan.

8. Bake for 20-25 minutes, or until risen and golden brown.

9. Sauce: Melt the Parmesan in the milk in a double boiler over barely simmering water. Beat well to make a smooth cream. Serve the soufflé drizzled with the sauce.