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PARMESAN POLENTA SOUFFLÉ
Reggiano parmesan cheese and polenta are the foundation of this
fine soufflé. I Accompany this soufflé with a Marinara sauce with
basil.
Serves: 6 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
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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