Polenta soufflé (low FODMAP)

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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. polenta souffle

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.

polenta souffle plated

Do you think we liked it!?clean plate


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