Rosemary Polenta Soufflé

Serves: 6 to 8

Your rating: None (3 votes)

These ingredients are:
gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

It sounds fancy, but is oh-so-easy to make.

Ingredients

Preparation

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 Lynne Vea, PCC Chef

Source: PCC Sound Consumer, February 2011

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: corn, eggs, polenta, rosemary

Comments

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flavorful

The flavor of this souffle was incredible! I loved the fresh rosemary mixed with dill. Yummy. My only complaint about the recipe is that it does not provide specific enough directions for "whipping" the eggs until frothy. I did this by hand, and my hand and wound up with more of a creamy, baked polenta square, than a souffle. Nonetheless, it was tasty.

I ended up doing some research on my own about making the prefect Souffle, and found many recipes suggesting that the white of the eggs be beaten separately from the yolk. I will try this modification next, to see if this yummy dish can get ever better :)

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