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Polenta souffle with mushroom ragout

Time Total time: 1 hour 10 minutes Active work time: 25 minutes
Yields Serves 6
Polenta souffle with mushroom ragout

Souffle

1

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.

2

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.

Mushroom ragout

1

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.

2

Pour mushroom ragout onto serving platter and spoon Souffle over top.


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