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.