Tonight I made a little cornmeal based soufflé (I was feeling a bit fancy in the kitchen! Ha!)
On vacation this summer, I enjoyed a very nice polenta dish that was sweet not savory…with little bits of corn added. It was so… good. So that dish was my inspiration!
On the stove top, I mixed up some lactose free milk and corn meal (medium grind). Simmered until thick almost like mash potatoes, then removed from the heat. I added about 1/2 cup of corn right off the cob–used a knife to remove–but frozen would do as well.
I let this cool down a bit and added some maple syrup. And 3 egg yolks and vanilla extract.
Then I whipped the remaining 3 egg whites and folded them into the corn meal mixture.
Popped the mixture in a 4 cup round casserole dish (I had oiled)…and then into the oven for 25 minutes. Done. Delicious.
- 1 1/2 cups lactose free milk
- 1/2 cup cornmeal
- 1/4 teaspoon salt
- 1/2 cup fresh sweet corn (straight off cob or frozen niblets, defrosted)
- 1 1/2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 3 eggs, separated
- Preheat oven to 350 degrees.
- Oil a 4 cup round casserole dish.
- In saucepan, add milk and cornmeal over medium heat.
- Add in salt and corn and stir until creamy and mash potato consistency. Remove from heat.
- Add in 3 egg yolks, maple syrup and vanilla.
- Meanwhile, beat egg whites until soft peaks form.
- Gently fold egg whites into corn meal mixture.
- Place into casserole dish and bake for 25 minutes. Serve immediately!