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Ingredients
1 tablespoon unsalted butter
1 ⅓ cups freshly grated Parmesan cheese
1 tablespoon olive oil
4 tablespoons yellow cornmeal
4 large egg yolks
Salt and freshly ground pepper to taste
5 large egg whites
Nutritional analysis per serving (4 servings)
11 grams carbs; 225 milligrams cholesterol; 363 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 23 grams fat; 663 milligrams sodium; 26 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Butter a six-cup souffle dish and dust it with two tablespoons of the cheese. Set aside.
- Step 2
Bring one and two-thirds cups water with the olive oil to a simmer over medium heat. Add the cornmeal 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 the heat.
- Step 3
Using a wooden spoon, beat in the egg yolks one at a time. Stir in all but a tablespoon of the cheese. Season with salt and pepper. The souffle can be prepared in advance up to this point.
- Step 4
About 40 minutes before serving, preheat the oven to 425 degrees.
- Step 5
Beat the egg whites with a pinch of salt until they hold a firm peak, but are still creamy. Stir one-quarter of the egg whites into the cornmeal mixture. Then fold the cornmeal mixture into the remaining egg whites. Spoon the mixture into the prepared souffle dish and smooth the top. Sprinkle it with the remaining cheese.
- Step 6
Bake for 25 to 30 minutes, until the souffle is puffed, browned and firm. Serve at once.
This souffle can be baked in advance and set aside. To serve, unmold it, turn it upright on a baking dish and warm for about 20 minutes in a 300-degree oven. Since this version has been allowed to fall, it is best served as a side dish, topped with a light tomato sauce, such as the one in the next recipe.
Private Notes