parmesan-polenta-souffle A recipe from pageturnercookbooks.com with 365 ecookbooks
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Cooking tools:
- Souffle mold
- Hand mixer
- Mixing bowl
- Whisk
- Pot
- Wooden spoon
- Spatula
- Measuring spoon
- Measuring cup
- Oven
- Stove
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
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