Rosemary Polenta Soufflé
Serves: 6 to 8
It sounds fancy, but is oh-so-easy to make.
- 4 cups chicken or vegetable stock Add to list
- 1 tablespoon chopped rosemary Add to list
- 1/4 cup butter Add to list
- 1 cup polenta or coarsely ground cornmeal Add to list
- 1 cup grated Parmesan cheese Add to list
- 2 tablespoons chopped chives Add to list
- Salt and pepper to taste Add to list
- 3 eggs, whipped until frothy Add to list
Preheat oven to 350º F.
Bring the stock to a boil and add the rosemary and butter. Pour in the polenta or cornmeal, stirring with a wire whisk. Reduce the heat to low and cook, stirring frequently, until the mixture is thick and creamy, about 15 minutes. (You may use fine-ground De La Estancia polenta, which cooks in only about 3 minutes.)
Remove the pan from the heat and stir in the Parmesan cheese and chives. Season with salt and pepper. Allow to cool slightly. Fold the eggs into the polenta.
Transfer the batter into a buttered, round casserole dish or 8x8 inch baking pan. Smooth the top with a spatula. Bake for 30 to 35 minutes until the soufflé is puffed and golden. A knife inserted in the center should come out clean.
Recipe by, PCC Chef
Source: PCC Sound Consumer, February 2011