Polenta Souffle With Mushroom Ragout

Recipe Ingredients

		Souffle
3 cups	711ml	Milk
1/2 cup	118ml	Polenta
1/2 cup	31g / 1.1oz	Cornmeal
4		Eggs - separated
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
1 1/2 teaspoons	7.5ml	Salt
3 tablespoons	45ml	Baking powder
1 1/2 tablespoons	22ml	Sugar
		Olive oil - for greasing
		Mushroom Ragout
2 tablespoons	30ml	Olive oil
4 oz	113g	Mixed specialty mushrooms, such as
		Oyster, shiitake, cremini and morel - sliced
2 tablespoons	30ml	Minced shallots
2 tablespoons	30ml	Madeira
3/4 cup	177ml	Veal or chicken stock
1 1/2 teaspoons	7.5ml	Chopped fresh tarragon
1 tablespoon	15ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

For the Souffle: Heat milk in saucepan over medium heat until bubbles form around edges. Stir in polenta and cornmeal and whisk until thickened, about 3 to 4 minutes. Cool about 10 minutes, then stir in egg yolks, butter, salt and baking powder.

Beat egg whites with sugar until stiff, 2 to 3 minutes. Lightly fold half egg white mixture into polenta. Fold in remaining egg white mixture. (Always add egg white in 2 or more steps to evenly incorporate).

Pour polenta mixture into well-oiled 2-quart baking dish or souffle dish. Bake at 350 degrees until polenta is puffy and browned, 45 to 50 minutes.

For the Mushroom Ragout: Heat oil in skillet over medium-high heat. Add mushrooms with shallots and saute until tender, 5 minutes. Add Madeira and stock. Cook over medium heat until reduced and slightly thickened, 5 minutes. Stir in tarragon, butter and salt and pepper to taste.

Pour Mushroom Ragout onto serving platter and spoon Souffle over top. The ragout is great over rice, noodles or dumplings. The souffle is wonderful with poultry, pork or beef stew.

This recipe yields 6 servings.

Each serving: 351 calories; 1,578 mg sodium; 177 mg cholesterol; 20 grams fat; 30 grams carbohydrates; 11 grams protein; 0.33 gram fiber.

Source:
The Los Angeles Times, 05-10-2000

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