Souffle · Vegetables / Side Dishes

Polenta, Onion and Cheese Souffle

Because I can never leave well enough alone, or be complacent with trying just one new recipe at a time (it’s the overachiever in me), I really went all out last Friday night and made this souffle to accompany the out-stand-ing chicken we had for dinner.

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photo credit: CCP

I used to be very hesitant to make souffles, but once you get the hang of it, they’re really quite simple and certainly easy enough for any night of the week.

Oh, and it does help when you have a hand mixer that works properly (thanks Mom for giving me yours!).

Just don’t ask what happened to mine….

Polenta, Onion and Cheese Souffle – adapted from epicurious

2 tablespoons (1/4 stick) butter
1 cup chopped onion
1 cup chopped leek
1 1/2 cups whole milk, divided
1/3 cup coarse polenta (or cornmeal)
4 large eggs, separated
1 cup (packed) grated hot pepper Monterey Jack cheese (about 4 ounces)

Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1 1/4 cups whole milk, then polenta; bring to simmer. Reduce heat to low and cook until thick, stirring occasionally, about 5 minutes. Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend. Remove polenta from heat. Stir in yolk mixture, then cheese.

Beat whites in medium bowl until stiff but not dry. Fold into polenta in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes).

Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.

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