polenta souffle

Polenta loaf – a fluffy Romanian polenta souffle served with a delicious garlic yogurt sauce.

Polenta Loaf (Romanian Polenta Souffle)

Polenta loaf:

250 g/ 8.8 oz/ 1 ½ cups coarse or medium cornmeal (Note)

liter/ 33.8 fl.oz/ 4 ¼ cups water

¼ teaspoon fine salt

g/ 4.4 oz/ 1 cup grated cheese (Gouda

eggs

Garlic sauce:

250 g/ 8.8 oz/ 1 cup Greek yogurt/ crème fraiche or sour cream

garlic cloves,

mustard

fine sea salt and pepper

Measure the water in a large pot. Heat...

Measure the water in a large pot. Heat the water but don't let it come to a boil (it helps against the formation of lumps). Add the salt. Slowly add the cornmeal while stirring or whisking (with an egg beater not a mixer) all the time. When all the cornmeal is incorporated, continue stirring or whisking shortly to make sure there are no lumps.

Turn the heat down, place a lid on...

Turn the heat down, place a lid on top but leave a crack open. Stir every 4-5 minutes or so, but there is definitely no need to stir all the time. Cook according to packet instructions, medium cornmeal needs more or less 15 minutes, while coarse cornmeal about 40-50 minutes.

Preheat the oven to 180 degrees Celsius/ 360...

Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Take the polenta off the heat and stir in the grated cheese. Let cool for about 5 minutes.

In the meantime, separate the eggs and beat...

In the meantime, separate the eggs and beat the egg whites until stiff. Add more salt to taste to the polenta and stir in the egg yolks. Carefully fold in the egg whites.

Butter a loaf pan of about 30x12 cm/...

Butter a loaf pan of about 30x12 cm/ 12x5 inches generously. Pour in the mixture and level with a spoon. Bake for about 25-30 minutes until nicely golden and set in the middle. Serve immediately with garlic sauce or as a side for dishes with sauce, meat or sausages.

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Polenta Loaf (Romanian Polenta Souf...

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