Categories: Breads, Italy
Servings: 8
5 tb Unsalted bread 3 Eggs;separated
2 tb Minced garlic 2 c Milk
1 c Polenta (coarse yellow corn 1/2 c Half and half
Meal) 1 c Roasted red peppers;minced
1 1/2 ts Salt Olive oil
1 ts Fresh ground black pepper
in small skillet over moderatly low heat, melt 2 tablespoons of 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 wisk 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 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 cornmeal. Pour mixture into hot souffle dish. Bake until puffed
and golden about 30 minutes. Serve immediately.
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