Twice-Baked Goat’s Cheese, Pumpkin and Polenta Soufflés – Sabato
Indulge in these irresistibly cheesy, light, and fluffy soufflés—ideal as a delightful starter or as a complement to your favorite salads and meats for a comple
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sabato.co.nz.
Ingredients
- Extra virgin olive oil (EVO)
- 600g crown pumpkin, peeled and seeded
- 30g Lewis Road Creamery butter
- 30g Sabato gluten-free flour by Kate Fay
- 1½ cups whole milk
- 25g La Grande Ruota yellow quick-cook polenta
- 1 tsp Accoceberry Espelette smooth mustard
- 2 cloves garlic, crushed
- 1 tsp nutmeg, freshly grated
- 75g Cranky Goat soft goat’s cheese, crumbled
- 2 tsp fresh thyme, finely chopped
- 2 large eggs, separated
- 300ml cream
- Extra goat’s cheese
- 100g Hazelz roasted hazelnuts, roughly chopped
- Montanari Parmigiano Reggiano, for grating
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