|5 tablespoons||Unsalted bread|
|2 tablespoons||Minced garlic|
|1 cup||Polenta (coarse yellow corn|
|1 teaspoon||Fresh ground black pepper|
|½ cup||Half and half|
|1 cup||Roasted red peppers;minced|
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.
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