Thursday, March 4, 2010

Polenta Souffle - for a new friend

I had a lovely conversation today throwing around ideas for a dinner party. Now this is something I love to do - plan a menu! Now, how can I make money doing this?? That question aside, here is the side dish we decided on to go with my new friend's osso bucco - have a great dinner Robin!

Polenta Souffle serves 10

3 cups milk
3 cups water
2 cups polenta
4 egg yolks
1/2 cup grated parmesan
1 tablespoon fresh rosemary finely chopped
5 egg whites
1 stick butter

Bring water and milk to a boil and slowly add polenta, whisking constantly. Lower heat and cook until thick, stirring with a wooden spoon - about 20 min. Remove from heat and let cool a little. Whisk in egg yolks and add cheese, rosemary and 6 tablespoons of the butter. Taste and add s&p. Use the rest of the butter to grease a souffle dish or 10 individual ramekins. Beat egg whites until stiff and fold into mixture. Bake at 375 degrees for about 40 min for the large and 20 for the small - or until golden brown. It will not puff up hugely, but will be fluffier than just boiled polenta. I think you can make this ahead an hour or 2 before then just bake.

Let me know how it all turns out!


  1. excited to make your polenta dish. thanks for the extremely helpful menu advice. I hope you pursue this passion of yours cause it suits you perfectly. Do let me know if I can help you in this regard.
    Fondly, Robin

  2. Hey there Rebecca

    just read the recipe again... ingredients say egg yolks... directions say beat egg whites until stiff.... I'm assuming you mean include only egg whites??

  3. Sorry, wrote that so late I forgot to list egg whites in the recipe - so it's both! Corrected it now... if you don't put in the yolks, it will just be a little less rich, I don't think it will ruin it. If you haven't done it yet, add the yolks in too. Thanks for letting me know. R