| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Breads, Italian | 8 | Servings |
INGREDIENTS
| 5 | T | Unsalted bread |
| 2 | T | Minced garlic |
| 1 | c | Polenta, coarse yellow corn |
| Meal), Meal | ||
| 1 1/2 | t | Salt |
| 1 | t | Fresh ground black pepper |
| 3 | Eggs, separated | |
| 2 | c | Milk |
| 1/2 | c | Half and half |
| 1 | c | Roasted red peppers, minced |
| Olive oil |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 109
Calories From Fat: 58
Total Fat: 6.5g
Cholesterol: 74.6mg
Sodium: 493.5mg
Potassium: 158.5mg
Carbohydrates: 7.8g
Fiber: <1g
Sugar: 3.2g
Protein: 5g