Parmesan polenta soufflé
Reggiano parmesan cheese and polenta are the foundation of this fine soufflé. I Accompany this soufflé with a Marinara sauce with basil. Reggiano parmesan chees
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Cooking tools:
- Souffle mold
- Oven
- Saucepan
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
Ingredients
- You will need a 6-cup soufflé mold
- 1 teaspoon unsalted butter
- 2 teaspoons grated parmesan cheese (Reggiano)
- 1 1/2 cups water
- 1 teaspoon olive oil
- 4 teaspoons polenta
- 5 large egg yolks
- 1 1/3 cups grated parmesan cheese (Reggiano)
- 1/2 teaspoon salt
- freshly ground white pepper to taste
- 5 large egg whites
- 1/4 teaspoon cream of tartar
- recipeIngredient ends
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