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Fallen Polenta And Goat Cheese Souffle With Mixed Salad

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Ingredients
  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
Directions

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.

Recipe Summary

Method: 
Baked
Ingredient: 
Cheese

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