Cheesy polenta and pumpkin souffles


These cheesy puffed golden souffles need only 15 minutes prep, and use up leftover ingredients from the related recipes. Clever!

450g piece Kent pumpkin, peeled, chopped
375ml (1 1/2 cups) reduced-fat milk
15g butter, chopped
120g (2/3 cup) instant polenta
4 eggs, separated
80g (1 cup) coarsely grated vintage cheddar
2 leftover green shallots, thinly sliced
1 teaspoon Dijon mustard
1/4 teaspoon gluten-free baking powder
Basil pesto, to serve
Salad leaves, to serve

1. Preheat oven to 200°C/180°C fan forced. Grease four 325ml ovenproof ramekins with olive oil spray. Place the pumpkin in a large steamer over a saucepan of simmering water. Cook, covered, for 12-14 minutes or until tender. Transfer pumpkin to a jug. Use a stick blender to puree until smooth.
2. Place the milk and butter in a saucepan over medium heat. Bring just to a simmer. Gradually add the polenta in a thin, steady stream, stirring constantly until combined. Reduce heat to medium-low. Cook, stirring constantly, for 2 minutes or until thickened. Add pumpkin. Stir for 1 minute or until well combined. Set aside to cool for 2 minutes.
3. Whisk the egg whites in a clean, dry bowl until soft peaks form. Combine the yolks, cheddar, shallot, mustard and baking powder in a bowl. Stir the yolk mixture into the polenta mixture to combine. Season. Fold through the egg whites, in 2 batches, until combined. Divide among prepared ramekins. Bake for 25-30 minutes until puffed and golden. Serve immediately with basil pesto and salad leaves.

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