Polenta Soufflé Slice

Ingredients

* **Polenta Base:**

* 1 cup polenta (coarse or medium grind)

* 3 cups chicken or vegetable stock

* 1 cup whole milk

* 4 tbsp unsalted butter

* 1 cup grated Parmesan cheese

* 2 tsp salt (adjust based on stock saltiness)

* tsp freshly ground black pepper

* **Soufflé Lift:**

* 4 large eggs, separated

* 1 tsp baking powder

* **Optional Add-ins for Flavor/Texture:**

* 1 cup sautéed mushrooms or spinach (well-drained)

* 1 tbsp fresh thyme or rosemary

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Instructions

1. **Cook the Polenta:**

In a medium saucepan, bring the stock and milk to a simmer. Slowly whisk in the polenta. Reduce heat to low and cook, stirring frequently, until the polenta is very thick and creamy (about 15-20 minutes).

2. **Flavor the Base:**

Remove from heat. Stir in the butter, Parmesan cheese, salt, pepper, and herbs (if using). Let it cool for about 10–15 minutes.

3. **Prep for Soufflé:**

Preheat oven to **375°F (190°C)**. Grease a 9x5 inch loaf pan thoroughly with butter and dust with grated Parmesan or cornmeal.

4. **Add Yolks and Baking Powder:**

Whisk the egg yolks and baking powder into the slightly cooled polenta mixture until fully incorporated.

5. **Whip Egg Whites:**

In a separate clean bowl, beat the egg whites until they form **stiff peaks**.

6. **Fold:**

Gently fold one-third of the egg whites into the polenta to loosen it. Carefully fold in the remaining whites until just combined—be gentle to keep the air in the mixture.

7. **Bake:**

Pour the batter into the prepared loaf pan. Bake for **40–50 minutes** until the top is golden brown and a knife inserted in the center comes out clean.

8. **Chill and Slice:**

**Crucial step for a "slice":** Let the soufflé cool completely in the pan, then refrigerate for at least 4 hours (or overnight). This firms it up so it can be sliced cleanly.

9. **Serve:**

Slice into 1-inch thick slices. Warm the slices in a **400°F (200°C)** oven for 10–15 minutes until crispy on the edges and warm in the middle.

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Plating Suggestion

Serve the slice on a pool of warm tomato ragu or topped with a mushroom fricassée for an artistic finish.