Pane giallo (polenta bread)

Yield: 8 servings

Measure Ingredient
5 tablespoons Unsalted bread
2 tablespoons Minced garlic
1 cup Polenta (coarse yellow corn
\N \N Meal)
1½ teaspoon Salt
1 teaspoon Fresh ground black pepper
3 \N Eggs;separated
2 cups Milk
½ cup Half and half
1 cup Roasted red peppers;minced
\N \N Olive oil

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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