Polenta soufflé with oyster mushrooms

Name: Polenta soufflé with oyster mushrooms
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Oyster mushrooms; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Parmesan cheese; 400 ml Milk; 90 g Polenta grits; 2 Eggs (size M); 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Oyster mushrooms
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Parmesan cheese
400 ml Milk
90 g Polenta grits
2 Eggs (size M)
7-10 Tbsp Grease

Directions

1
Clean and chop the mushrooms. Heat the oil in a pan. Fry the mushrooms for 3-4 minutes at high heat. Season with salt and pepper and remove. Slice parmesan thinly.
2
Boil up the milk. Add polenta and let it simmer for about 5 minutes at low heat, stirring several times. Put polenta in a bowl. Separate the eggs. Quickly stir in egg yolks, 3/4 of the cheese and 2/3 of the mushrooms, then let it cool down a bit.
3
Beat the egg whites until stiff and carefully fold into the polenta. Grease 4 ramekins (250 ml each), then pour in the polenta. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
4
manufacturer) bake for about 20 minutes until golden brown. Garnish with some shavings of parmesan and oyster mushrooms and serve immediately.