Polenta Souffle
Notes
1/2 cup polenta
1 1/2 cups milk (whole, skim, almond all seemed to work fine)
1 1/2 cups veggie stock
3/4 cup Parmesan, grated
3 eggs, separated
4 Tbsp. unsalted butter
Salt and pepper, to taste
Bring veggie stock, milk and butter to boil in a medium-size pot. Season with salt and pepper. Whisk polenta into boiling water and reduce heat to medium-low. Cook for about 45 minutes or until polenta has absorbed all the liquid.
Remove the pan from the stove and quickly beat in the egg yolks and the cheese. Set the mix aside to cool, about 45 minutes to an hour.
Preheat oven to 350° F. Prepare an 8" x 8" casserole dish by greasing sides and lining the bottom with parchment paper.
Beat the egg yolks to stiff peaks and fold into the lukewarm polenta mix.
Pour the mix into the prepared dish and bake for 30 minutes or until polenta is set.
Serve warm.
