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Pane Giallo (polenta Bread)

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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)
----------------------------------------------
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


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