parmesan-polenta-souffle A recipe from pageturnercookbooks.com with 365 ecookbooks

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