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Polenta Souffle with Pecorino and Black Pepper CLINTON KELLY

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Clinton Kelly’s version of a delicious souffle!

ingredients
POLENTA SOUFFLE WITH PECORINO AND BLACK PEPPER
1 tablespoon unsalted butter
1 1/2 cups freshly grated pecorino cheese (divided, plus more for garnish)
1 tablespoon olive oil
4 tablespoons yellow cornmeal
4 large egg yolks
5 large egg whites
1 2/3 cups water
1/2 teaspoon freshly ground black pepper
2 tablespoons parsley (finely chopped)
1/2 cup tomato sauce (warmed, store-bought)
Kosher salt and freshly ground black pepper (to taste)

directions
Preheat the oven to 425ºF.
Butter a six-cup souffle dish and dust it with 2 tablespoons pecorino cheese and black pepper.
In a medium pot over medium heat, bring water and olive oil to a simmer. Slowly add the cornmeal to the liquid, stirring constantly with a wooden spoon. Cook the cornmeal, stirring constantly, until thickened, about 10 minutes. Remove from the heat and allow to cool slightly.
Add egg yolks, one at a time, to the cornmeal and stir vigorously with the whisk to incorporate. Add all but 2 tablespoons of the remaining pecorino cheese, pepper, and parsley, stirring to combine. Season with salt and pepper. Remove to a large bowl.
In the bowl of a stand mixer fitted with a whisk attachment, add egg whites and beat until stiff peaks form. In three batches, gently fold egg whites into the cornmeal mixture. Gently spoon the mixture into the souffle dish, evening out the top with a spatula. Sprinkle 2 tablespoons of the remaining pecorino and freshly ground black pepper on top of the cornmeal mixture.
Bake until the souffle has puffed up, is golden brown and firm, about 25 – 30 minutes. Serve immediately with warm tomato sauce and an extra sprinkle of pecorino cheese.
Tip: Be sure not to over mix the egg whites into the batter or else your souffle won’t rise. Gently fold in so you still see swirls of egg whites in the batter.

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