Recipe: Polenta Souffle with Chevre Cream

Recipes title

Polenta Souffle with Chevre Cream

Serves 4-6

While pursuing the history of polenta in southern France and northern Italy, I had occasion to visit cooking teacher and writer Lydie Marshall, whose book Chez Nous had just been published, in her 12th century chateau in Nyons in the upper reaches of Provence. I was charmed by her and her home, and found the book inspiring in its direct approach to simple, good flavors. My recipe is adapted from hers.

2 teaspoons butter, softened
1 cup half and half
1-1/2 cups spring water
2/3 cup yellow polenta, fine grind
1 teaspoon kosher salt
black pepper in a mill
3 eggs, separated
1/2 cup heavy cream or half and half
3 ounces young chevre
1 tablespoon snipped chives

Butter a 6-8 cup souffle dish and preheat an oven to 350 degrees F.
In a heavy pan, combine the water and milk and bring it to a boil. Whisk in the polenta, stirring constantly, and cook until the polenta is the consistency of very thick cream, about 5-10 minutes depending on the age and type of cornmeal. Season with the salt and several turns of black pepper and remove from the heat.
Mix the egg yolks into the polenta one at a time and beat the egg whites until they form soft peaks. Using a rubber spatula, gently fold half of the beaten egg whites into the polenta and when they are well-incorporated, fold in the remaining egg whites Pour the batter into the buttered souffle dish, place in the oven, and bake for 30 minutes, until the souffle is lightly browned.
While the souffle bakes, make the chevre cream by using a fork to mix together the chevre and cream until smooth. Mix in the chives, place in a small serving dish, and set aside until ready to use.
Remove the souffle from the oven, place a spoonful of chevre cream in the center, and serve immediately, with the remaining chevre cream on the side.

From:
Polenta
by Michele Anna Jordan
Broadway Books
$19.95; 1997
ISBN 0-553-06732-X
Copyright © 1997 Michele Anna Jordan.
Reprinted by permission.