Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tb Unsalted bread
2 tb Garlic, minced
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 tb 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 whisk 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 F, 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 corn meal. Pour mixture into hot souffle
dish. Bake until puffed and golden about 30 minutes. Serve
immediately.
