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.