5 tb Unsalted bread
2 tb Minced garlic
1 c Polenta (coarse yellow corn
Meal)
1 1/2 ts Salt
1 ts Fresh ground black pepper
3 Eggs;separated
2 c Milk
1/2 c Half and half
1 c Roasted red peppers;minced
Olive oil
in small skillet over moderatly low heat, melt 2
tablespoons of butter. Add garlic and saute until
fragrant. remove from heat. combine polenta, salt and
pepper in a bowl and set aside. Put egg yolks, milk
and half and half in a saucepan and wisk well. Bring
to a boil, whisking constantly. add cornmeal mixture
gradually, then add garlic and red peppers. cook 2
minutes stirring constantly with wooden spoon. Add
remaining butter and cook an additional 2 minutes.
Preheat oven to 375 brush souffle dish or casserole
with olive oil. Place dish in oven for 5 minutes to
warm it. Beat egg whites with a pinch of salt until
stiff peaks form. Gently fold whites into thickened
cornmeal. Pour mixture into hot souffle dish. Bake
until puffed and golden about 30 minutes. Serve
immediately.
From
Yields
8 Servings