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!
The recipe I made tonight might not really fit the ideal specifications to be a soufflé (I am hardly a chef!) but I am going to call it one anyway.
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!
One reply on “Polenta soufflé (low FODMAP)“
Your recipes are fantastic, thank you, it is so very helpful to have this resource!!
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