Pane giallo (polenta bread)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Unsalted bread |
| 2 | tablespoons | Minced garlic |
| 1 | cup | Polenta (coarse yellow corn |
| Meal) | ||
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Fresh ground black pepper |
| 3 | Eggs;separated | |
| 2 | cups | Milk |
| ½ | cup | Half and half |
| 1 | cup | Roasted red peppers;minced |
| Olive oil | ||
Directions
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.