Chocolate Polenta Souffle

Recipe Ingredients

4		Individual souffle ramekins
		Vegetable spray
1/2 teaspoon	2.5ml	Granulated sugar - (to 2 tspns)
1/2 cup	118ml	One percent milk
1/4 cup	59ml	Fructose
1/3 cup	36g / 1.3oz	Dutch processed cocoa powder
4 tablespoons	60ml	Instant polenta or coarse ground cornmeal
3		Egg whites
3 tablespoons	45ml	Granulated sugar
		Confectioner's sugar - for garnish

Recipe Instructions

Preheat oven to 375 degrees. Spray ramekins with vegetable cooking spray. Dust with granulated sugar to line inside of molds.

Bring milk to boil. Add fructose and cocoa powder. Stir to dissolve. Stir in instant polenta and cook, stirring constantly, for another couple of minutes. Cool. A few drops of water may be added to lighten the mixture.

Beat egg whites until stiff. Add 3 tablespoons of granulated sugar and continue to beat whites to "set" them. Stir one-third of the beaten egg whites into the polenta mixture to lighten then fold in the remaining whites.

Spoon the mixture into the 4 ramekins. Carefully mound the tops of the souffles. Bake in the preheated oven for about 12 minutes.

Serve with a generous dusting of confectioner's sugar.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Priscilla Martel - From the TV FOOD NETWORK - (Show # CL-9127 broadcast 05-12-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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