Pumpkin and Gruyere Polenta Souffle (Gluten Free)

Pumpkin and Gruyere Polenta Souffle (Gluten Free)

Ingredients

  • 6-8 ramekins
  • 1 tbsp unsalted butter at room temperature
  • 2 cups milk
  • 1/2 cup instant polenta
  • 1/2 cup pumpkin puree
  • 4 large eggs, separated
  • 2 tbsp freshly grated aged Manchego, Parmigiano Reggiano or grating cheese
  • 1/3 cup Gruyere, Fontina, or Swiss
  • 2 tbsp snipped chives
  • 4 gratings fresh nutmeg, optional
  • Pinch smoked paprika or cayenne
  • 1 tsp sea salt
  • 1/4 tsp freshly ground black pepper

Directions

  1. Preheat oven to 425 degrees. Butter 6-8 8 oz ramekins and set on a baking sheet.
  2. In a medium saucepan, bring milk to a simmer, whisk in polenta then cook over moderate heat, stirring until thickened, about 5 minutes. Remove from the heat and whisk in pumpkin puree then egg yolks.
  3. Stir in Manchego, Gruyere, chives, nutmeg, smoked paprika, sea salt and pepper. Taste and adjust seasoning. Using an electric mixer, beat egg whites until stiff but not dry.
  4. With a rubber spatula, fold 1/3 of egg whites into polenta, then fold in remaining egg whites. Spoon mixture evenly into prepared baking dishes, filling no more than 3/4 full.
  5. Bake 15-20 minutes, until soufflés are golden, risen, and only slightly jiggly in the center. Serve immediately on 6 plates lined with colorful cloth napkins, to avoid slipping.