Polenta Soufflé and Salad

Polenta Soufflé and Salad
Photo by James Carrier

Ingredients

  • 1 ½ teaspoons baking powder
  • ½ cup polenta
  • Cambozola fondue
  • 2 tablespoons grated parmesan cheese
  • About 8 cups rinsed, crisped butter lettuce leaves
  • Mushroom dressing
  • 2 cups milk
  • + 4 more ingredients
    • About ¾ teaspoon salt
    • 4 large eggs, separated
    • About ¼ cup (1/8 lb.) butter or margarine
    • 2 tablespoons chopped fresh chives

1. Butter 4 soufflé dishes (1 1/4- to 1 1/2-cup size) and dust with the parmesan cheese. 2. In a 3- to 4-quart pan, mix milk with polenta and 3/4 teaspoon salt; add 1/4 cup butter, cut into chunks. Stir over medium-high heat until mixture boils, then reduce heat to medium and stir until polenta i...

View full recipe at My Recipes

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