Twice-baked cheese soufflés - Good Food Middle East

Ingredients

• 1½ tbsp olive oil, plus ½ tsp for greasing
• 1 heaped tbsp polenta
• 1 tsp butter
• 25g plain flour
• 250ml semi-skimmed milk
• 50g parmesan, grated
• 1 tsp Dijon mustard
• 50g light soft cheese
• 2 heaped tbsp snipped chives, plus extra to serve
• 2 large egg yolks
• 3 large egg whites
• 50g rocket
• 350g cherry tomatoes, finely chopped
• ½ small red onion, finely chopped
• 1 tsp tomato purée
• pinch crushed dried chillies