Cheesy polenta and pumpkin souffles

Recipes / Appetiziers

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

Recipe «Cheesy polenta and pumpkin souffles» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 450g piece Kent pumpkin, peeled, chopped, 375ml reduced-fat milk, 15g butter, chopped, 120g instant polenta, 4 eggs, separated , 80g coarsely grated vintage cheddar, 2 leftover green shallots, thinly sliced, 1 tsp Dijon mustard , 1/4 tsp gluten-free baking powder, Basil pesto, to serve, Salad leaves, to serve.

Ingredients:

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

Instructions

  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.