This easy, cheesy polenta dish has a creamy texture somewhere between a pudding and a soufflé. It’s rich and sophisticated-tasting while being surprisingly simple to make. The important thing is to pay attention as it cooks – you want to pull your dish out of the oven before the edges turn too brown, even if the center doesn’t look quite set. Once out of the oven, its residual heat will continue to cook the middle to creamy perfection. The time it takes to cook also depends on the dish you use – so keep an eye out!
This savory polenta “soufflé” looks fabulous baked in individual dishes and served with a big green salad. The recipe is also infinitely adaptable – add in sauteéd veggies or crispy bacon when you add the cheese. There are tons of possibilities!
Easy Polenta “Soufflé”
Makes four 3 1/2″ round soufflé molds, or one 7×5″ pan
Adapted from The Grand Central Baking Book, by Piper Davis and Ellen Jackson
1/2 cup Community Grains Hard Red Winter Wheat flour
3/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp chile flakes
1/3 cup Community Grains Organic Red Flint ‘Floriani’ Polenta Integrale
1 tbsp melted butter
1 cup whole milk
1 1/2 tsp granulated sugar
1 1/2 tsp white wine vinegar
1/2 cup grated cheddar cheese
1 tbsp chopped chives
1/2 cup heavy cream
Preheat the oven to 300 F. Butter your baking dishes and put in the oven to heat.
Measure the flour, salt, baking powder, baking soda, chile flakes, and polenta into a bowl. Whisk to combine.
Add melted butter into a large bowl. Crack in the eggs, then add milk, sugar, and vinegar. Beat until smooth.
Add in the dry ingredients and whisk until smooth. Add in the cream and whisk until blended. Stir in the cheese and chives.
Pour batter into prepared baking dishes. Bake for 15-25 minutes, depending on the size of your dishes. When the edges are lightly browned and pulling away from the dish, and center quivers very slightly, remove dishes from oven. Let set 10-15 minutes before serving.
Enjoy with a big green salad and impressed company!