- 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
- In a small saucepan, bring water to a boil. Whisk in the polenta and cover with lid. Cook until polenta is done.
- 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.
- 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.
- 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.
- 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).
- 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.