Fallen Polenta and Goat Cheese Souffle with Mixed Salad               

 tags (edit): Advance Food & Wine Magazine @Vogel @Try Soon! Side Dish  

 

Quick-cooking polenta gives this souffle a luscious, almost puddinglike texture. Rich dishes like this one are lovely with a refreshing, citrusy Italian Pinot Grigio.

Ingredients

1 1/2 cup plus 1 tablespoon instant polenta
1 tablespoon freshly grated Parmigiano-Reggiano cheese
2 cups milk
5 1/2 ounces fresh goat cheese (2/3 cup)
4 large eggs. separated
2 tablespoons snipped chives
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 bunch arugula (6 ounces), thick stems removed
1 small head of radicchio leaves torn into bite-size pieces
 

Instructions
 1. Preheat the oven to 425°. In a small bowl, mix 1 tablespoon of the polenta with the cheese. Generously butter an 8-inch glass or ceramic baking dish and coat it with the polenta-cheese mixture.

2. In a medium saucepan, bring the milk to a simmer. Whisk in the remaining 1/2 cup of polenta and cook over moderate heat, stirring, until thickened, about 5 minutes. Remove from the heat. Whisk in the goat cheese, egg yolks, chives, 2 teaspoons of kosher salt and 1/2 teaspoon of pepper.

3. In a large bowl, beat the egg whites until stiff. Beat one-fourth of the egg whites into the polenta, then fold the polenta into the remaining egg whites with a large rubber spatula. Pour the mixture into the prepared baking dish and bake on the lowest rack of the oven for about 20 minutes, until the souffle is golden, risen and only slightly jiggly in the center.

4. Meanwhile, in a medium bowl. whisk the olive oil with the lemon juice and season with salt and pepper. Add the arugula and radicchio and toss well. Transfer lilt: salad to 4 plates. Spoon the souffle alongside and serve.

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Yields: 4 Servings
     Food & Wine magazine, April 2007, page 84

 notes:  MAKE AHEAD: The polenta souffle can be baked up to 4 hours ahead and served at room temperature.

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