Polenta Soufflé

Don't be intimidated by this perfectly textured, savory polenta-based soufflé.


  • 3/4 cup water
  • 1/3 cup polenta
  • Lots of salt and pepper
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 4 eggs
  • 1/3 cup shredded Parmesan
  • 1/4 teaspoon cream of tartar


  1. In a small saucepan, bring water to a boil. Whisk in the polenta and cover with lid. Cook until polenta is done.
  2. Remove the lid, stir in the butter, continuing to whisk, then add salt, pepper and the flour, whisking until thick, about 1-2 minutes. Pour in the milk and continue to whisk until incorporated. Remove the pan from heat and set aside to cool slightly.
  3. Carefully separate the egg yolks from the whites. Add the whites to a clean metal bowl and set aside. Add the yolks and shredded cheese to the cooled polenta mixture.
  4. In the bowl with the egg whites, add the cream of tartar and beat with the mixer until stiff and glossy peaks form. Fold a little of the whites into the polenta mixture, then add the polenta mixture to the whites, folding gently to be careful not to deflate the whites too much.
  5. When it's combined, spoon the mixture into ramekins, leaving a 1/4 inch from the top, and run a butter knife around the edges (this helps create an extra puffed layer on top).
  6. Place the ramekins on a baking sheet, and place the baking sheet on the bottom rack of the oven. Cook at 325°F until puffed and jiggly, about 20-25 minutes.