Pane Giallobreads, italian 5 tablespoon unsalted bread 2 tablespoon minced garlic 1 cup polenta (coarse yellow corn 1 meal) 1 1/2 teaspoon salt 1 teaspoon fresh ground black pepper 3 eggs; separated 2 cup milk 1/2 cup half and half 1 cup roasted red peppers; minced 1 olive oil in small skillet over moderatly low heat, melt 2 tablespoons of butter. Add garlic and saute until fragrant. remove from heat. combine polenta, salt and pepper in a bowl and set aside. Put egg yolks, milk and half and half in a saucepan and wisk well. Bring to a boil, whisking constantly. add cornmeal mixture gradually, then add garlic and red peppers. cook 2 minutes stirring constantly with wooden spoon. Add remaining butter and cook an additional 2 minutes. Preheat oven to 375 brush souffle dish or casserole with olive oil. Place dish in oven for 5 minutes to warm it. Beat egg whites with a pinch of salt until stiff peaks form. Gently fold whites into thickened cornmeal. Pour mixture into hot souffle dish. Bake until puffed and golden about 30 minutes. Serve immediately. |
