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Spinach and polenta soufflé

This spinach & polenta soufflé makes a really filling and nutritious lunch, or you could serve it with a full salad or steamed vegetables for a tasty vegetarian dinner. Wheat, gluten and nut free.

Customer Rating:
4.5

(2 votes)

Posted by: Ruth
On: 28/11/2008

Cuisine

French

Time

1 - 2 hrs

Skill Level

Advanced

Serves

Courses etc.

Main Courses

You will need

Ingredient	Add
2 tsp olive oil		More products
1 onion, finely chopped		More products
400ml semi-skimmed cow's milk OR	Awaiting stock	More products
400ml semi-skimmed goat's milk
300ml water
polenta (instant version, not ready made)		More products
3 large egg yolks and 3 large egg whites	Awaiting stock	More products
175g spinach, coarsely chopped		More products
75g cheese, grated (strong flavour is best)	Available only in our Edinburgh shops	More products
freshly ground black pepper		More products
To serve:
tomatoes, sliced		More products
balsamic vinegar		More products
basil leaves, shredded	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Preheat oven: 200°C, fan 180°C, 400°F, Gas 6.
Lightly oil an ovenproof baking dish that has approximately 1.2 litres (2 pint) capacity.
Heat the olive oil in a large saucepan and gently cook the chopped onion until it is golden brown, making sure that it does not burn.
Add the semi-skimmed milk and water and bring to the boil.
While the fluid is coming to the boil put the egg whites into a large, clean bowl and whisk them until they reach the soft peak stage. Put aside.
Pour the polenta into the boiling fluid in the saucepan, stirring continuously with a wooden spoon.
Make sure that the polenta has completely mixed without any lumps visible (apart from the onion of course).
Polenta will bubble volcanically so make sure that you protect your hands and forearms while mixing to avoid getting an unpleasant burn.
Remove the saucepan from the heat.
Beat the egg yolks into the polenta mixture, then add the grated cheese, freshly ground pepper and the chopped spinach.
Using a large metal spoon, fold the eggs whites into the polenta mixture taking care not to knock out the trapped air.
It is best to add the egg whites in 3-4 lots to make it easier to fold in.
Spoon the mixture into the prepared baking dish and bake in the oven for 20-25 minutes.
At the end of cooking the souffle should be slightly puffed up and golden brown on top.
Remove from the oven and serve immediately with sliced tomatoes drizzled in olive oil and balsamic vinegar with some shredded basil leaves.
This soufflé needs to be eaten hot.