Fallen Polenta And Goat Cheese Souffle With Mixed Salad
|Instant polenta||9 Tablespoon (1/2 Cup Plus 1 Tablespoon)|
|Freshly grated parmigiano reggiano cheese||1 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Fresh goat cheese||5 1⁄2 Ounce|
|Eggs||4 Large, separated|
|Snipped chives||2 Tablespoon|
|Freshly ground pepper||To Taste|
|Extra virgin olive oil||2 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Arugula||6 Ounce, thick stems removed (1 Bunch)|
|Radicchio head||1 Small, leaves torn into bite-size pieces|
1. Preheat the oven to 425° In a small bowl, mix 1 tablespoon of the polenta with the Parmigiano-Reggiano. Generously butter an 8-inch glass or ceramic baking dish and coat it with the polenta-cheese mixture.
2. In a medium saucepan, bringthe milkto a simmer. Whisk in the remaining 1/2 cup of polenta and cook over moderate heat, stirring, until thickened, about 5 minutes. Remove from the heat. Whisk in the goat cheese, egg yolks, chives, 2 teaspoons of kosher salt and 1/2 teaspoon of pepper.
3. In a large bowl, beat the egg whites until stiff. Beat one-fourth of the whites into the polenta, then fold the polenta into the remaining whites. Pour the mixture into the prepared baking dish and bake on the lowest rack of the oven for about 20 minutes, until the souffle is golden, risen and only slightly jiggly in the center.
4. In a medium bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Add the arugula and radicchio, toss and transfer to 4 plates. Spoon the souffle, hot or at room temperature, alongside and serve.