Parmesan-Polenta Souffle
- Total Time
- 50 minutes
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Ingredients
- 1tablespoon unsalted butter
- 1⅓cups freshly grated Parmesan cheese
- 1tablespoon olive oil
- 4tablespoons yellow cornmeal
- 4large egg yolks
- Salt and freshly ground pepper to taste
- 5large egg whites
Nutritional analysis per serving (4 servings)
363 calories; 23 grams fat; 11 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 26 grams protein; 663 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Butter a six-cup souffle dish and dust it with two tablespoons of the cheese. Set aside.
- Step 2
Bring one and two-thirds cups water with the olive oil to a simmer over medium heat. Add the cornmeal 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 the heat.
- Step 3
Using a wooden spoon, beat in the egg yolks one at a time. Stir in all but a tablespoon of the cheese. Season with salt and pepper. The souffle can be prepared in advance up to this point.
- Step 4
About 40 minutes before serving, preheat the oven to 425 degrees.
- Step 5
Beat the egg whites with a pinch of salt until they hold a firm peak, but are still creamy. Stir one-quarter of the egg whites into the cornmeal mixture. Then fold the cornmeal mixture into the remaining egg whites. Spoon the mixture into the prepared souffle dish and smooth the top. Sprinkle it with the remaining cheese.
- Step 6
Bake for 25 to 30 minutes, until the souffle is puffed, browned and firm. Serve at once.
- This souffle can be baked in advance and set aside. To serve, unmold it, turn it upright on a baking dish and warm for about 20 minutes in a 300-degree oven. Since this version has been allowed to fall, it is best served as a side dish, topped with a light tomato sauce, such as the one in the next recipe.
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