Never-Fall Souffles

By Di Vecchio, Jerry Anne | Sunset, July 2001 | Go to article overview

Never-Fall Souffles


Di Vecchio, Jerry Anne, Sunset


Victor Scargle, chef at San Francisco's Grand Cafe, offers up these puffy, golden polenta souffles as a hearty first course. Paired with a salad, they make a handsome, satisfying entree for lunch or a simple supper. Although moist and light, the souffles are more like spoon bread than the classic puffer. This deviation is a blessing because, unlike a temperamental true souffle, which demands careful timing, these polenta souffles endure. You can even bake them ahead, then reheat.

Polenta Souffle and Salad

PREP AND COOK TIME: About 55 minutes

NOTES: You can also bake these souffles in 12 muffin cups (2 1/2 in. wide, 1/3-cup capacity); butter the cups and dust lightly with grated parmesan cheese (1/4 cup total), then fill cups, mounding batter slightly. Bake as directed (step 5). Ease the baked souffles free with a thin knife, tip them out of the pan, and serve hot (3 per serving). If making up to 1 day ahead, let cool (in souffle dishes or out of muffin cups); reheat several at a time in a microwave oven on full power (100%) until steaming, 1/2 to 1 minute for each batch.

MAKES: 4 servings

1. Butter 4 souffle dishes (1 1/4- to 1 1/2-cup size) and dust with the parmesan cheese. …

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